---
title: Roasted Sweet Potato Farro Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-sweet-potato-farro-bowls-6138da260a630b0289371c2b
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Wheat, Milk]
tags: [Veggie, Sodium Smart, Easy Prep, Grain Bowl, Vegetarian]
rating: 4.0
rating_count: 2600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of sweet and savory flavors with cranberries adding a delightful tang
  - theme: Texture
    text: Customers enjoyed the variety of textures from chewy farro to crunchy pepitas and tender sweet potatoes
image: "https://images.recipes.furrysalamander.com/roasted-sweet-potato-farro-bowls.avif"
---
Place a lightly oiled #baking sheet{} on top rack and preheat oven to 425 degrees. In a #medium pot{}, combine @farro{¾%cup}, @veggie stock concentrate{1%unit}, and @water{3½%cup}. Bring to a boil and cook until farro is tender ~{25%minutes}. If excess stock remains, pour it out. If stock evaporates early, add a splash of water.

Meanwhile, wash and dry produce. Halve, peel, and cut @onion{1%unit} into 1-inch wedges. Dice @sweet potato{2%unit} into ½-inch pieces. Toss veggies in a #large bowl{} with a large drizzle of @cooking oil{2%tbsp}, @chili powder{½%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Carefully spread out on prepared baking sheet. Roast until browned and tender ~{20%minutes}.

While veggies roast, zest and quarter @lemon{1%unit}. In a #small bowl{}, combine juice from 2 lemon wedges and @sugar{1%tsp}. Stir in @dried cranberries{2%tbsp}. Let marinate, stirring occasionally, at least ~{15%minutes}.

Once cranberries are marinated, transfer lemon juice marinade to a second #large bowl{} (leaving cranberries in small bowl). Whisk @olive oil{1%tbsp} into bowl with marinade; taste and season with salt and pepper.

Stir @butter{2%tbsp}, half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. To bowl with remaining dressing, add @watercress{1%bunch}, marinated cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.

Divide farro mixture between bowls. Top with salad. Sprinkle with @parmesan cheese{⅓%cup}, @pepitas{2%tbsp}, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.