Farro Bowl:

-1 cup farro, rinsed

-3 cups vegetable broth

-1.5 pounds sweet potatoes (about 2 large), peeled and diced

-1 pound Brussels sprouts, halved

-2 tablespoons olive oil, divided

-1 teaspoon kosher salt, divided

-½ teaspoon black pepper, divided

-1 tablespoon fresh thyme (or 1 teaspoon dried), divided

-1 package (8 oz) Beyond Burger®

-1/3 cup dried cranberries

-1/3 cup walnuts

Maple Dijon Dressing:

-2 tablespoons cider vinegar

-1 teaspoon Dijon mustard

-1 tablespoon maple syrup

-2 tablespoons olive oil

-Salt and pepper


  1. Preheat oven to 425°F.
  2. Place the farro and broth in a medium saucepan and bring to a boil. Reduce to a simmer and cook until done, about 30 minutes. Drain off any excess broth.
  3. Toss the sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon thyme. Spread them out on a baking sheet. Toss the Brussels sprouts with the remaining 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon thyme. Spread them out on a second baking sheet. Roast the vegetables in the oven 25-30 minutes until cooked, tossing them halfway through.
  4. Meanwhile, heat a large skillet over medium high heat and spray with cooking spray. Add the Beyond Burgers® and cook, 3 minutes on each side, until done. Remove from skillet and cool. Cut the burgers into bite-sized pieces.
  5. To make the dressing, whisk the vinegar, mustard, maple syrup and olive oil together in a small bowl. Season the dressing with a pinch of salt and pepper.
  6. Place the cooked farro in a large bowl and add the roasted vegetables, Beyond Burger, dried cranberries and walnuts. Add the dressing and toss to combine all ingredients. Transfer to a large serving bowl. Alternatively, you can serve the dish in individual bowls.


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