
Sprouting Broccoli Salads
with Sunflower Seeds & Miso Power Dressing
Get Recipes Delivered
INGREDIENTS
- ¾ cup farro
- 2 garlic cloves, peeled and minced
- 6 oz broccoli florets, chopped into bite-size pieces
- 1 lemon, zested and juiced (divided)
- ⅓ cup hemp seeds
- 1 tbsp white miso paste
- 6 oz Brussels sprouts, thinly sliced
- ¼ cup sunflower seeds
- 2 mini sweet peppers, trimmed and thinly sliced into rounds
- 2 oz Castelvetrano olives, halved
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Get Recipes Delivered
INSTRUCTIONS
Add 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.
Heat 1 tbsp olive oil in a large 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. Turn off heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil)
Add just 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 needed. (4-serving meal: use 4 tbsp lemon juice, ½ cup water, 4 tbsp olive oil)
Add seared broccoli florets, Brussels sprouts, just 3 tbsp miso power dressing, and sunflower seeds to a large bowl. Toss the 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 mini sweet peppers and olives. Dig in!
SIMILAR RECIPES

PIRI PIRI TEMPEH with Farro & Arugula Citrus Salad

CRISPY SHEET PAN TOFU with Midnight Grains & Miso Power Dressing

SPICY KOREAN BURRITO with Gochujang Chickpeas & Pear Cabbage Slaw

SWEET POTATO BLACK BEAN TACOS with Peach Kimchi & Citrus Aioli

TAHINI BULGUR BOWLS with Charred Broccolini & Crispy Lemon Tofu
