Name: Green Goddess Bowls
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 0.75 cup toasted pumpkin seeds (soaked for at least 1 hour (plus extra for garnish)); 0.25 cup flat leaf parsley (OR cilantro leaves, lightly packed); 1 clove garlic (peeled); 1 teaspoon ground cumin; 1 teaspoon agave nectar (or maple syrup); 1 teaspoon light miso; 1 teaspoon lime zest; 2 tbsp fresh lime juice; null null sea salt (to taste); null null ground black pepper (to taste); 0.5 cup water (plus extra); 1 cup whole farro; 1 bunch broccoli (cut into small florets); 1 bunch kale (any kind, stemmed and chopped); 1.75 cups cooked chickpeas ((1 15oz can, drained and rinsed))

Instructions

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1

Make the pepita lime sauce. First, drain the soaked toasted pumpkin seeds (0.75 cup). In a high speed blender, combine the drained [toasted pumpkin seeds], flat leaf parsley (0.25 cup), garlic (1 clove), ground cumin (1 teaspoon), agave nectar (1 teaspoon), light miso (1 teaspoon), lime zest (1 teaspoon), fresh lime juice (2 tbsp), [sea salt], [ground black pepper], and water (0.5 cup). Run the blender’s motor on high until you have a smooth and pourable sauce, adding more [water] if necessary. Check the sauce for seasoning and adjust if necessary. Sauce keeps in a sealed container in the fridge for up to a week.
2

Once the sauce is done, prepare the [whole farro] on the stovetop OR in the Instant Pot.
3

STOVETOP: Combine the whole farro (1 cup), water (1.5 cups), and a pinch of [sea salt] in a medium saucepan over medium-high heat. Bring the [whole farro] to a boil and then lower to a simmer. Simmer the [whole farro], covered, until all water is absorbed, about 40 minutes. Fluff the [whole farro] with a fork.
4

INSTANT POT: Combine the whole farro (1 cup), water (1 cup), and a pinch of [sea salt] in the Instant Pot insert. Give the mixture a stir. Secure the lid on top and ensure that the vent is in the SEALING position. Set the Instant Pot to PRESSURE COOK on high for 22 minutes. Then, let the pressure release naturally for 15 minutes before opening the vent. Fluff the [whole farro] with a fork.
5

Place a medium saucepan or braiser with water (2 inch) on the stove over medium heat. Close the lid on top and bring it to a simmer. Place the [broccoli florets] in a steamer basket. Place the steamer basket into the saucepan and close the lid. Steam [broccoli] until just-tender, about 5 minutes. Then, stuff all the chopped [kale] into the steamer basket as well and close the lid. Steam the [kale] for an additional 1 minute.
6

Assemble the green goddess bowls. Divide the [whole farro] and [cooked chickpeas] among 4 bowls. Top the bowls with the steamed [kale] and [broccoli]. Liberally drizzle the pepita lime sauce on top. Finish with extra [toasted pumpkin seeds] and lots of [sea salt] and [ground black pepper]. Enjoy immediately!