Farro Breakfast Bowl
Ingredients
The sauce
-
⅓
cup
raw sunflower seeds
-
½
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
½
teaspoon
dijon mustard
The bowl
-
1 ½
cups
cooked farro
-
olive oil
to taste
-
3
green onions
sliced (white and green parts separated)
-
2
cups
cooked chickpeas
-
½
teaspoon
ground turmeric
-
1
small
ripe avocado, diced
-
pickled jalapeños
optional
-
sesame seeds
for garnish
-
sea salt and ground black pepper
to taste
Instructions
- Blend the sunflower seeds, lemon zest, lemon juice, dijon mustard, salt, pepper, and a splash of water until smooth.
- Portion the cooked farro into two bowls.
- In a sauté pan, heat olive oil and mash the chickpeas with a fork, leaving some whole.
- Add the sliced white parts of the green onions and turmeric to the pan, cooking until soft.
- Add the mashed chickpeas, season with salt and pepper, and scramble until heated through.
- Stir in the remaining green onions at the end.
- Divide the chickpea scramble between the bowls of farro.
- Top with the sunflower lemon sauce and garnish with avocado, pickled jalapeños, sesame seeds, and extra black pepper.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
200mg
Cholesterol
0mg
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