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

    • You know what your tailgate needs tomorrow? These Mushroom & Cheese Stuffed Jalapenos. Trust us. 
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • It doesn't get much easier than this! Watch to learn how to roast mushrooms to perfection. ☝️
    • Ditch the jar and make this creamy, homemade, mushroom-infused sauce for an indulgent pasta night. 😍 
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • It's #NationalMushroomDay! What's your favorite way to enjoy the mighty mushroom?
    • This  Creamy Parmesan Garlic Mushroom Chicken from @alyssa_therecipecritic is a quick and easy recipe that will have the whole family asking for more.
    • "I love the science behind the mushroom-growing process, starting from day one with the compost until the last day of picking, and the joy it brings to know you help create something people enjoy." -Paul Kennington, Mushroom Grower

Happy #NationalFarmersDay to the mushroom growers across the country who provide us with our favorite fungi!