1400 700 vegan sproutingbroccolisaladswithsunflowerseeds horizontal

Sprouting Broccoli Salads

with Sunflower Seeds & Miso Power Dressing

dinner

Chef's Choice High-Protein Nut-Free Grain Bowl Salad Dinner Quick and Easy Fusion
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
33g
CARBOHYDRATES
65g
PROTEIN
27g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. 2 garlic cloves
  3. 6 oz broccoli florets
  4. 6 oz Brussels sprouts
  5. 2 mini sweet peppers
  6. 2 oz Castelvetrano olives
  7. 1 lemon
  8. ⅓ cup hemp seeds
  9. 1 tbsp white miso paste
  10. ¼ cup sunflower seeds
  11. 3 tbsp olive oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan
  • Blender
  • Microplane
  • Large skillet

INSTRUCTIONS

1
Cook the farro

Add the farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return to the saucepan off heat.

2
Prepare the produce

Peel and mince the garlic. Chop the broccoli florets into bite size pieces. Thinly slice the Brussels sprouts. Trim and thinly slice the mini sweet peppers into rounds. Check the Castelvetrano olives and remove any pits. Halve the olives. Zest, halve, and juice the lemon.

3
Sear the broccoli

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic, chopped broccoli florets, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Turn off the heat, add lemon zest, and toss.

4
Make the miso power dressing

Add 2 tbsp lemon juice, hemp seeds, white miso paste, ¼ cup water, and 2 tbsp olive oil to a blender. Blend the miso power dressing on high until smooth. Taste, and add salt as necessary.

5
Make the salad

Add the seared broccoli florets, sliced Brussels sprouts, 3 tbsp miso power dressing, and sunflower seeds to a large bowl. Toss the sprouting broccoli salad to combine.

6
Serve

Divide the cooked farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with sliced mini sweet peppers and halved Castelvetrano olives. Bon appétit!