½ lb Giorgio® Shiitake Mushrooms, stems removed
and sliced
½ lb Brussels sprouts, halved
¼ cup olive oil, divided
¾ tsp salt and pepper, divided
1 tbsp fresh thyme, finely chopped
3 tbsp lemon juice
2 tbsp tahini paste
⅓ cup plain Greek yogurt
1 clove garlic, minced
1 tsp lemon zest
¼ tsp ground cumin
1 cup farro, cooked according to package directions
1 ripe avocado, halved and sliced
1 cup alfalfa sprouts
⅓ cup pumpkin seeds, toasted
2 tbsp fresh parsley, finely chopped
Prep Time: 15 min
Cook Time: 25 min
Servings: 4
1Preheat oven to 425˚ F. Toss together Brussels sprouts, 2 tbsp olive oil, and ¼ tsp each of salt and pepper. Transfer to parchment paper-lined baking sheet. Roast for 18–25 minutes or until tender and lightly charred in spots. Set aside.
2Meanwhile, heat remaining oil in large skillet set over medium heat; cook mushrooms, thyme, and ¼ tsp each salt and pepper (cook in batches if needed). Set aside.
3Whisk together lemon juice, tahini, and 1 tbsp water until smooth. Stir in yogurt, garlic, lemon zest, cumin, and remaining salt and pepper.
4Stir together farro and Brussels sprouts. Divide among 4 bowls. Arrange mushrooms, avocado, and alfalfa sprouts on top. Sprinkle with pumpkin seeds and drizzle with tahini sauce. Garnish with parsley. Enjoy!
Notes: Use Shiitake stems to flavor vegetable broths and stocks. If desired, substitute broccoli, cauliflower, or romesco sauce for Brussels sprouts.
To learn more about Giorgio Fresh Co., visit www.giorgiofresh.com
