Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Spring Farro Bowls with Lemon Tahini Dressing
NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 44%
CARBS 65G38% OF CAL
18G FIBER9G SUGAR38G OTHER
FAT 43G57% OF CAL
5G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farro bowls with steamed seasonal spring vegetables like asparagus and peas, topped with creamy tahini-lemon dressing and almonds. Light, veggie-forward, and satisfying as a lunch or dinner.
maingrain bowlsaladbeans♒ steamer🍲 stockpotdairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup farro (soaked overnight)
- 1 bunch asparagus
- 5 ounces arugula (or romaine, spinach, mixed greens)
- 1 cup peas (fresh or frozen and defrosted)
- 6 radishes (sliced)
- 2 avocados (pitted and sliced)
- 1 cup roasted almonds (chopped)
- 1/4 cup tahini
- 3 tablespoons lemon juice (about 1 lemon)
- 2 teaspoons pure maple syrup
- pinch of fine sea salt
At a glance
PER SERVING · TIME 30M
CAL 34%·PRO 44%
CARBS 65G38% OF CAL
18G FIBER9G SUGAR38G OTHER
FAT 43G57% OF CAL
5G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 161mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1329mg
- Calcium
- 223mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.