Roasted Sweet Potato Farro Bowls

🥘 Ingredients

• black pepper
  1 pinch
• butter
  2 tbsp
• chili powder
  ½ tsp
• cooking oil
  2 tbsp
• dried cranberries
  2 tbsp
• farro
  ¾ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• onion
  1 unit
• parmesan cheese
  ⅓ cup
• pepitas
  2 tbsp
• salt
  1 pinch
• sugar
  1 tsp
• sweet potato
  2 unit
• veggie stock concentrate
  1 unit
• water
  3½ cup
• watercress
  1 bunch

🍳 Cookware

• baking sheet
• 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 water . 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.

   farro: ¾ cup, veggie stock concentrate: 1 unit, water: 3½ cup
2. 

   2

   Meanwhile, wash and dry produce. Halve, peel, and cut onion into 1-inch 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 minutes .

   onion: 1 unit, sweet potato: 2 unit, cooking oil: 2 tbsp, chili powder: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   While veggies roast, zest and quarter lemon . In a small bowl , combine juice from 2 lemon wedges and sugar . Stir in dried cranberries . Let marinate, stirring occasionally, at least ⏱️ 15 minutes .

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

   4

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

   olive oil: 1 tbsp
5. 

   5

   Stir butter , 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: 2 tbsp, watercress: 1 bunch
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: ⅓ cup, pepitas: 2 tbsp