Vegetarian Farro Power Bowls with Lemon Tahini Sauce

No better time than now to start incorporating some meatless recipes into your rotation, and I highly recommend starting with this one 👌🏼 These Vegetarian Farro Power Bowls with Lemon Tahini Sauce are not only high in fiber, protein and extremely nourishing, but they’re SO delicious! Farro is one of my favorite grains for bowls and salads because it gives them such a great texture and flavor, along with added protein and fiber. You’ll want to put this tahini sauce on EVERYTHING too… try it!!

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Vegetarian Farro Power Bowls with Lemon Tahini Sauce

No better time than now to start incorporating some meatless recipes into your rotation, and I highly recommend starting with this one! These Vegetarian Farro Power Bowls with Lemon Tahini Sauce are not only high in fiber, protein and extremely nourishing, but they’re SO delicious! Farro is one of my favorite grains for bowls and salads because it gives them such a great texture and flavor, along with added protein and fiber. You’ll want to put this tahini sauce on EVERYTHING too… try it!!

AUTHOR: bybodyadm

Vegetarian Farro Power Bowls with Lemon Tahini Sauce

SERVES: 4

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Ingredients

1 cup farro
2 cups arugula
1 tbsp olive oil
1 tbsp apple cider or red wine vinegar
4 eggs
1 ripe avocado
Shaved parmesan & fresh basil to top

Parmesan Roasted Broccoli

4 cups broccoli florets
1 tbsp olive oil
2 cloves garlic minced
1 lemon
Salt & pepper
2 tbsp grated parmesan

Lemon Tahini Sauce:

1/4 cup tahini
1 lemon
1 clove garlic
3 tbsp-1/3 cup water depending on the thickness you like

Instructions

Preheat oven to 400 degrees.
Make the tahini sauce by blending together all ingredients, starting with 3 tbsp water and adding more until you get the consistency you like! Refrigerate for up to 3-5 days.
Cook the farro according to the package instructions and let cool.
Add the broccoli to a sheet pan and toss with the olive oil, garlic, lemon juice, salt and pepper. Roast in the oven for about 10-12 minutes and top with parmesan cheese.
Toss the farro with the arugula, some shaved parmesan, oil and vinegar. Top with the broccoli, avocado, fried egg, fresh basil, more shaved parmesan and a generous drizzle of tahini sauce

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