FreshMeal Planner

Roasted Veggie Farro Bowl

with Marinated Cranberries and Salsa Verde Sunflower Pepitas

Roasted Veggie Farro Bowl

Nutty farro meets roasted vegetables in a vibrant bowl, topped with tangy marinated cranberries and zesty salsa verde sunflower pepitas for bright crunch.

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Ingredients

For 2 servings

  • 2 ounce Arugula
  • 1 teaspoon Chili Powder
  • 1 ounce Dried Cranberries
  • ¾ cup Farro
  • 1 unit Lemon
  • ¼ cup Parmesan Cheese
  • 1 ounce Salsa Verde Sunflower Pepitas
  • 2 unit Sweet Potatoes
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 tablespoon Butter
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
  • 2 teaspoon Vegetable Oil
Roasted Veggie Farro Bowl
American
PDF
DifficultyEasy
Total Time40m
Calories880
Protein23g
Carbs118g
Fat38g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

Swap the farro for brown rice or quinoa if you need a wheat-free base. Use a dairy-free hard cheese alternative, or skip the parmesan entirely and add extra pepitas if avoiding milk.

What to serve with it

Serve this bowl with warm crusty bread or a simple green side salad to add freshness and soak up the bright, savory juices. It also works well with a light soup or roasted vegetables for a fuller vegetarian meal.

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