SUMMER GRAIN BOWL
SERVES: 2
TOTAL TIME: 1 HOUR, 15 MINUTES
INGREDIENTS
1 1/2 Tbsp. tahini
Juice of 1 1/2 lemons
1 Tbsp. extra virgin olive oil
1/2 tsp. maple syrup
3 Tbsp. water
1/8 tsp. sea salt
3 cups arugula
1/2 cup uncooked farro (cooked according to package directions)
1 carrot (large, shredded)
1/4 cup edamame
1/2 cup strawberries, halved
1/2 cup blueberries
1/2 cup cucumber, peeled and cubed
1/2 cup chickpeas, roasted
DIRECTIONS
Add tahini, lemon juice, extra virgin olive oil, maple syrup, water and sea salt to a jar. Cover with lid and shake well until smooth and creamy.
Divide arugula between bowls and top with 1/2 cup cooked farro, shredded carrot, edamame, strawberries, blueberries, cucumber and chickpeas. Drizzle with tahini dressing.
Download the recipe card.
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