Green Goddess Grain Bowls with Avocado Miso Dressing
Ingredients
- 1 tbsp avocado oil
- salt
- pepper
- 1 cup farro
- 1 cup frozen shelled edamame
- 1 bag baby spinach
- 1 avocado, peeled, pitted, and chopped
- avocado miso dressing
- 1 avocado, peeled, pitted, and scooped out
- 2 tsp white miso paste
- 2 tbsp lemon juice
- 2 tbsp avocado oil
- 4 tbsp unsweetened almond milk
- 1 clove garlic, roughly chopped
- 2 tbsp chives, chopped
- 1 tbsp parsley, chopped
- instructions:
Preparation
Preheat oven to 400f
Line a baking sheet with foil
Toss the broccoli in avocado, plus salt and pepper to taste
Roast for 20 minutes until nicely browned
While the broccoli is in the oven, prepare the farro
Add farro and 2 cups of water to a saucepan
Bring water to a boil, then reduce to a simmer and cover
Cook for about 20 minutes, tasting occasionally to see if farro has reached an “al dente” texture
Once done, drain the excess water from the pot
Combine all the avocado miso dressing ingredients in a food processor
Blend until everything is well combined and creamy
Divide ingredients equally into 4 bowls (or meal prep containers if saving for later)
Top with as much dressing as you desire
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