Sprouting Broccoli Salads with Sunflower Seeds & Miso Power Dressing

Sprouting Broccoli Salads

with Sunflower Seeds & Miso Power Dressing

dinner

Microplane Blender Lemon Brussels Sprouts Broccoli Bell Pepper Fusion Quick and Easy Dinner Hearty Vegetables Salad Grain Bowl Nut-Free High-Protein Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
33g
CARBOHYDRATES
65g
PROTEIN
27g

MAIN INGREDIENTS

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

TOOLS

  • Large skillet
  • Microplane
  • Blender
  • Small saucepan

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

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. Peel and mince the garlic. Zest, halve, and juice the lemon(s).

3
Sear the broccoli

Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium-high heat. Add the minced garlic, broccoli florets, and a pinch of salt and pepper. Cook, tossing occasionally, until the broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Turn off the heat, add the lemon zest, and toss.

4
Make the miso power dressing

Add 2 tbsp (4 tbsp) lemon juice, hemp seeds, white miso paste, ¼ cup (½ cup) water, and 2 tbsp (4 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 sliced Brussels sprouts, seared broccoli florets, 3 tbsp (6 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 peppers and halved olives. Dig in!