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finely chopped fresh thyme tablespoon lemon juice tablespoon tahini paste / cup plain greek yogurt clove garlic, minced teaspoon lemon zest / teaspoon ground cumin cup farro, cooked according to package directions ripe avocado, halved, peeled, pitted and sliced cup alfalfa sprouts / cup toasted pumpkin seeds
needed). set aside. whisk together lemon juice, tahini and tablespoon water until smooth. stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper. stir together farro and brussels sprouts. divide among bowls. arrange mushrooms, avocado and alfalfa sprouts on top. sprinkle with pumpkin seeds...
http://www.giorgiofresh.com/recipes/avocado-and-farro-harvest-buddha-bowl/