AVOCADO & FARRO HARVEST BUDDHA BOWL
SERVES 4
½ lb brussels sprouts, halved¼ cup olive oil¾ tsp salt¾ tsp pepper½ lb shiitake mushrooms, sliced1 tbsp chopped thyme3 tbsp lemon juice2 tbsp tahini paste⅓ cup plain Greek yogurt1 garlic clove, minced1 tsp lemon zest¼ tsp ground cumin1 cup farro, cooked1 avocado, sliced1 cup alfalfa sprouts⅓ cup toasted pumpkin seeds2 tbsp chopped fresh parsley
