
Sprouting Broccoli Salads
with Sunflower Seeds & Miso Power Dressing
Farro is a chewy ancient grain packed with fiber, protein, vitamins, minerals, and antioxidants. It is the perfectly nutty, wholesome base for this high-protein, sodium-smart salad brimming with hemp seeds, sunflower seeds, and tons of veggies.
Nutrition (per serving)
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INGREDIENTS
- farro
- garlic cloves, peeled
- broccoli florets, cut into bite-size pieces
- lemon, zested
- hemp seeds
- white miso paste
- brussels sprouts, trimmed
- sunflower seeds
- pepper, trimmed
- castelvetrano olives, halved
- olive oil
- salt
- pepper
Nutrition (per serving)
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INSTRUCTIONS
Cover farro and a pinch of salt with 1 inch water in small saucepan. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return to saucepan, off heat.
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Remove from heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil) (TIP: Crisp-tender means vegetables will still have some crunch.)
Combine just 2 tbsp lemon juice, hemp seeds, miso, ¼ cup water, and 2 tbsp olive oil in blender. Blend miso power dressing on high until smooth, about 1 minute. Season to taste with salt and pepper. (4-serving meal: use ¼ cup lemon juice, ½ cup water, ¼ cup olive oil)
Combine cooked broccoli, Brussels sprouts, just 3 tbsp miso power dressing, and sunflower seeds in large bowl. Toss sprouting broccoli salad. (4-serving meal: use 6 tbsp miso power dressing)
Divide farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with peppers and olives. Dig in!
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