Roasted Sweet Potato Cranberry Bowl

Harvest bowls like this one celebrate the American autumn table with bright cranberries and earthy sweet potatoes. Roasting deepens their sweetness, then farro, chickpeas, maple-Dijon, pecans, and goat cheese finish a satisfying lunch.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 medium sweet potatoes
• 1 cup fresh cranberries
• 2 cups cooked farro
• 4 cups baby spinach
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 12 fresh sage leaves
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/3 cup toasted pecans
• 1/2 cup crumbled goat cheese
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Scrub the sweet potatoes, cut them into 3/4-inch cubes, and toss with a drizzle of olive oil, half the salt, and pepper until evenly coated.
2. 2Spread the sweet potato cubes in a single layer on the prepared sheet. Roast for 18 minutes until the edges start to caramelize and the centers are just tender when pierced.
3. 3While the potatoes roast, pat the chickpeas dry and toss them with a little olive oil and remaining salt. After the first roast interval, push the sweet potatoes to one side, add the chickpeas and fresh cranberries to the open space, and scatter half the sage leaves over everything.
4. 4Return the sheet to the oven and roast 12 to 15 minutes more until the sweet potatoes are deeply golden, cranberries have burst and softened, and chickpeas are lightly crisp. The kitchen should smell sweetly herbal.
5. 5Finely chop the remaining sage leaves. In a small jar combine the maple syrup, apple cider vinegar, Dijon, chopped sage, remaining olive oil, and black pepper. Shake hard until the vinaigrette emulsifies and turns glossy.
6. 6Warm the cooked farro briefly in a skillet or microwave so it is steamy and fluffy. Fluff with a fork and taste for seasoning.
7. 7Divide the baby spinach among four bowls as a fresh base. Spoon warm farro over the greens, then top generously with the roasted sweet potato, burst cranberries, and chickpeas straight from the pan.
8. 8Drizzle each bowl with the sage vinaigrette, letting it pool into the warm farro. Finish with toasted pecans and crumbled goat cheese. Serve immediately while the contrast of hot roast and cool greens is brightest.