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Spring Farro Bowl

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Servings 4 bowls

Ingredients
  

Lemon Tahini Dressing

  • ½ cup tahini
  • 4 Tbsp lemon juice about 1 lemon
  • 2 tsp maple syrup
  • pinch of kosher salt and pepper

Bowls

  • 1 cup farro soaked overnight
  • 1 bunch asparagus
  • 6 ounces arugula, romaine, spinach, or mixed greens
  • 1 cup spring peas
  • 1 cup roasted almonds chopped
  • 2 Tbsp olive oil

Instructions
 

  • Prep the dressing: In a small bowl, combine all the ingredients for the dressing. Continue whisking and add water a tablespoon at a time to desired consistency. Adjust seasonings to taste. Set aside.
  • Cook the farro: Drain and rinse the farro then transfer to a medium-size pot with 2 cups of water. Bring to a boil and cook for 10 to 15 minutes. Cover and steam for another 5 minutes, until farro is soft and all the water has absorbed. Set aside to cool.
  • Oven-roasted the asparagus: toss with 2 tbsp olive oil season with kosher salt and pepper. Bake on cookie sheet for 8 min. Transfer to a cutting board then cut the asparagus into bite-size pieces.
  • Assemble the bowls: Start by layering the arugula on the bottom then add the oven-roasted asparagus, peas, cooked farro, radishes, avocado, and almonds on top. Drizzle with lemon tahini dressing, serve, and enjoy!