Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. In a medium pot, combine farro, stock concentrate, and 31/2 cups water (6 cups for 4 servings). Boil until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Meanwhile, wash and dry all produce. Halve, peel, and cut onion into 1-inch-thick wedges. Dice sweet potatoes into 1/2-inch pieces. Toss veggies in a large bowl with a large drizzle of oil, chili powder, salt, and pepper. Spread out on preheated baking sheet. Roast until browned and tender, 20-25 minutes.

While veggies roast, zest and quarter lemon (quarter both lemons for 4 servings). In a small bowl, combine 1 tsp sugar (2 tsp for 4) and juice from half the lemon. Stir in cranberries. 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 1 TBSP olive oil (2 TBSP for 4 servings) into bowl with marinade; taste and season with salt and pepper.

Stir 2 TBSP butter (4 TBSP for 4 servings), half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. To bowl with remaining dressing, add arugula, cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.

Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan, Salsa Verde Sunflower Pepitas, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.