Avocado & Farro Harvest Buddha Bowl

recipe from The Mushroom Council

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.