Roasted Sweet Potato Farro Bowls

🥘 Ingredients

• Parmesan cheese
  1 c
• black pepper
  1 tsp
• butter
  4 tbsp
• chili powder
  1 tsp
• cooking oil
  2 tbsp
• dried cranberries
  1 oz
• farro
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• pepitas
  1 oz
• salt
  1 tsp
• sugar
  2 tsp
• sweet potato
  1 unit
• veggie stock concentrate
  1 unit
• watercress
  1 oz

🍳 Cookware

• medium pot
• large bowl
• small bowl
• large bowl

1. 

   1

   Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. In a medium pot , combine farro , veggie stock concentrate , and 3½ cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, ⏱️ 25-30 minutes . TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

   farro: 1 c, veggie stock concentrate: 1 unit
2. 

   2

   Meanwhile, wash and dry produce. Halve, peel, and cut onion into 1-inch-thick wedges. Dice sweet potato into ½-inch pieces. Toss veggies in a large bowl with a large drizzle of cooking oil , chili powder , salt , and black pepper . Carefully spread out on prepared baking sheet. Roast until browned and tender, ⏱️ 20-25 minutes .

   onion: 1 unit, sweet potato: 1 unit, cooking oil: 2 tbsp, chili powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, zest and quarter lemon (for 4 servings, zest one lemon and quarter both). In a small bowl , combine juice from 2 lemon wedges and 1 tsp sugar (4 lemon wedges and 2 tsp sugar for 4). Stir in dried cranberries . Let marinate, stirring occasionally, at least ⏱️ 15 minutes .

   lemon: 1 unit, sugar: 2 tsp, dried cranberries: 1 oz
4. 

   4

   Once cranberries are marinated, transfer lemon juice marinade to a second large bowl (leaving cranberries in small bowl). Whisk 1 TBSP olive oil (2 TBSP for 4 servings) into bowl with marinade; taste and season with salt and pepper.

   olive oil: 2 tbsp
5. 

   5

   Stir 2 TBSP butter (4 TBSP for 4 servings), half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. To bowl with remaining dressing, add watercress , marinated cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.

   butter: 4 tbsp, watercress: 1 oz
6. 

   6

   Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan cheese , pepitas , and as much lemon zest as you like. Serve with remaining lemon wedges on the side.

   Parmesan cheese: 1 c, pepitas: 1 oz