Hello Fresh Ep. 24 : Roasted Veggie Farro Bowls

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

Set the oven to 425 degrees.

Wash the lemon with hot water.

Peel the onion and sweet potatoes.

In a small pot, bring 3 1/3 cups of water to a boil with the veggie stock concentrate and the farro. Boil for 25 to 30 minutes, leaving the lid off to ensure all the water evaporates.

Slice the onion into 1/2 inch wedges and dice the sweet potatoes into 1/2 inch pieces.

In a large bowl, toss the diced sweet potatoes and onion with a drizzle of olive oil, chili powder, salt, and pepper.

Put the veggies into the oven for 20 to 25 minutes.

Zest and quarter the lemon.

In a small bowl, combine the juice of half the lemon, 1 teaspoon of sugar (if using), and the dried cranberries. Stir well and set aside for 15 minutes to marinate.

Mix the lemon juice from the marinade with 1 tablespoon of olive oil in a larger bowl. Add salt and pepper to taste and mix well with a whisk.

Once the farro is done, add 2 tablespoons of butter, half of the roasted veggies, and half of the dressing to the farro. Add salt and pepper to taste and mix well.

To the dressing bowl, add the remaining roasted veggies, marinated cranberries, and arugula. Mix well, adding salt and pepper to taste.

To plate, divide the farro mixture and salad onto plates. Sprinkle with parmesan cheese, sunflower pepitas, and lemon zest. Share any extra lemon wedges if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens