Green Goddess Grain Bowls with Avocado Miso Dressing
Ingredients
- 1 head broccoli
- 1 tablespoon avocado oil
- Salt
- Pepper
- 1 cup farro
- 1 cup frozen shelled edamame
- 1 bag baby spinach
- 1 avocado
Avocado miso dressing
- 1 avocado
- 2 teaspoons white miso paste
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil
- 4 tablespoons unsweetened almond milk
- 1 clove garlic
- 2 tablespoons chives
- 1 tablespoon parsley
Preparation
Preheat oven to 400F.
Line a baking sheet with foil.
Toss the broccoli in avocado oil, 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.
Prepare the frozen shelled edamame according to package instructions.
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.