AVOCADO & FARRO HARVEST BUDDHA BOWL
SERVES 4
½ lb brussels sprouts, halved ¼ cup olive oil ¾ tsp salt ¾ tsp pepper ½ lb shiitake mushrooms, sliced 1 tbsp chopped thyme 3 tbsp lemon juice 2 tbsp tahini paste ⅓ cup plain Greek yogurt 1 garlic clove, minced 1 tsp lemon zest ¼ tsp ground cumin 1 cup farro, cooked 1 avocado, sliced 1 cup alfalfa sprouts ⅓ cup toasted pumpkin seeds 2 tbsp chopped fresh parsley
