Avocado & Farro Harvest Buddha Bowl
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PinDescription
With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.
Ingredients
- ½ pound Brussels sprouts, halved
- ¼ cup olive oil, divided
- ¾ teaspoon salt and pepper, divided
- ½ pound shiitake mushrooms, stems removed and sliced
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoon lemon juice
- 2 tablespoon tahini paste
- 1/3 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- ¼ teaspoon ground cumin
- 1 cup farro, cooked according to package directions
- 1 ripe avocado, halved, peeled, pitted and sliced
- 1 cup alfalfa spouts
- 1/3 cup toasted pumpkin seeds
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat oven to 425˚F. Toss together Brussels sprouts, 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Transfer to parchment paper-lined baking sheet. Roast for 18 to 25 minutes or until tender and lightly charred in spot. Set aside.
- Meanwhile, heat remaining oil in large skillet set over medium heat; cook mushrooms, thyme and 1/4 teaspoon each salt and pepper (do no overcrowd the pan, cook in batches if needed). Set aside.
- Whisk together lemon juice, tahini and 1 tablespoon water until smooth. Stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper.
- Stir together farro and Brussels sprouts. Divide among 4 bowls. Arrange mushrooms, avocado and alfalfa sprouts on top. Sprinkle with pumpkin seeds and drizzle with tahini sauce. Garnish with parsley.
Notes
- Use shiitake stems to flavor vegetable broths and stocks.
- If desired, substitute broccoli, cauliflower or romesco sauce for Brussels sprouts.
Description
With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.
Ingredients
- ½ pound Brussels sprouts, halved
- ¼ cup olive oil, divided
- ¾ teaspoon salt and pepper, divided
- ½ pound shiitake mushrooms, stems removed and sliced
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoon lemon juice
- 2 tablespoon tahini paste
- 1/3 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- ¼ teaspoon ground cumin
- 1 cup farro, cooked according to package directions
- 1 ripe avocado, halved, peeled, pitted and sliced
- 1 cup alfalfa spouts
- 1/3 cup toasted pumpkin seeds
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat oven to 425˚F. Toss together Brussels sprouts, 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Transfer to parchment paper-lined baking sheet. Roast for 18 to 25 minutes or until tender and lightly charred in spot. Set aside.
- Meanwhile, heat remaining oil in large skillet set over medium heat; cook mushrooms, thyme and 1/4 teaspoon each salt and pepper (do no overcrowd the pan, cook in batches if needed). Set aside.
- Whisk together lemon juice, tahini and 1 tablespoon water until smooth. Stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper.
- Stir together farro and Brussels sprouts. Divide among 4 bowls. Arrange mushrooms, avocado and alfalfa sprouts on top. Sprinkle with pumpkin seeds and drizzle with tahini sauce. Garnish with parsley.
Notes
- Use shiitake stems to flavor vegetable broths and stocks.
- If desired, substitute broccoli, cauliflower or romesco sauce for Brussels sprouts.
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