Skip to main content
Sprouting Broccoli Salads with Sunflower Seeds & Miso Power Dressing
2 or 4 or 6 Serving Dinner

Sprouting Broccoli Salads

with Sunflower Seeds & Miso Power Dressing

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
700
FAT
39g
CARBOHYDRATES
69g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ¾ cup farro
  2. 2 garlic cloves, peeled and minced
  3. 6 oz broccoli florets, chopped into bite-size pieces
  4. 1 lemon, zested and juiced (divided)
  5. ⅓ cup hemp seeds
  6. 1 tbsp white miso paste
  7. 6 oz Brussels sprouts, thinly sliced
  8. ¼ cup sunflower seeds
  9. 2 mini sweet peppers, trimmed and thinly sliced into rounds
  10. 2 oz Castelvetrano olives, halved
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Small saucepan, Blender, Microplane®, Large skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
700
FAT
39g
CARBOHYDRATES
69g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

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 farro and return to the saucepan, off heat.

2
Cook the broccoli

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 the heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil)

3
Make the miso power dressing

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 necessary. (4-serving meal: use 4 tbsp lemon juice, ½ cup water, 4 tbsp olive oil)

4
Make the salad

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)

5
Serve

Divide farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with mini sweet peppers and olives. Tuck in!

SIMILAR RECIPES