Avocado & Farro Harvest Buddha Bowl

Print

Avocado & Farro Harvest Buddha Bowl

  • Author: Mushroom Council
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy. 


Scale

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

  1. 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. 
  2. 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. 
  3. Whisk together lemon juice, tahini and 1 tablespoon water until smooth. Stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper. 
  4. 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. 
Print

Avocado & Farro Harvest Buddha Bowl

  • Author: Mushroom Council
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy. 


Scale

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

  1. 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. 
  2. 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. 
  3. Whisk together lemon juice, tahini and 1 tablespoon water until smooth. Stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper. 
  4. 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. 

If you like this, try these:

Stuffed Veal Wraps with Mushrooms and Blue Cheese

Enjoy this scrumptious veal wrap with mushrooms and blue cheese nestled inside.

view Recipe

Avocado & Farro Harvest Buddha Bowl

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.

view Recipe

Blended Mushroom and Bison Shawarma Bowls

These bowls use a blend of mushrooms and lean ground bison for a satisfying meal. Paired with grains and fresh vegetables, the dish is full of shawarma spices that are cooled by a tangy yogurt tahini sauce.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • What should you look for when picking out mushrooms? 🤔 Choose mushrooms that are firm with a fresh, smooth appearance. Then, store them in their original packaging or a porous paper bag to prolong shelf life!
    • @umamigirl knows her umami! This Shrimp Skillet With Kale and Shiitakes combines delicious flavors and textures into one quick, simple recipe.
    • Back on that back-to-school grind? 😅We wrote a blog just for you! Head to mushroomcouncil.com to find easy dinner ideas and tips for keeping your weeknight family time intact.
    • Bring some fun to dinner time with these flaky Mushroom Chicken Parmesan Hand Pies from @blenditarian! Find the recipe on blenditarian.com.
    • Remove the stems and stuff the caps, or simply slice and saute them for a delicious addition to any dish! What's your favorite way to eat mushrooms?
    • It tastes as good as it looks. 😍 Find the recipe for this Hummus Toast With Marinated Mushrooms on our site 👉 mushroomcouncil.com!