Green Goddess Grain Bowl

Name: Green Goddess Grain Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup uncooked farro, rinsed and drained; 1 pound asparagus, trimmed (1 bunch); 8 ounces fresh snap peas; 2 ounces Cabot Vermont Sharp Cheddar, grated (about ½ cup), plus more for sprinkling; 2 tablespoons fresh cilantro; 2 tablespoons fresh parsley; 1 tablespoon fresh dill; 1 cup Cabot Plain Greek Yogurt; 2 green onions, trimmed; 2 cloves garlic, smashed; 1 lime, juiced; 1 jalapeno pepper, halved and seeded (optional); ¼ cup olive oil; 1 tablespoon white wine vinegar; Salt and pepper, to taste; 2 mini seedless cucumbers, sliced; ½ cup pea shoots; 1 tablespoon olive oil; 2 ripe avocados, halved, pitted, sliced; ¼ cup toasted pumpkin seeds (pepitas)

Servings

4 grain bowls

Prep Time

15 minutes

Cook Time

25 minutes

Grain bowls are a healthy way to fulfill your craving for veggies and add some protein, healthy fats and fiber. This recipe clocks in at 20 grams of protein and 13 grams fiber per serving. Cooked farro (or your favorite grain like brown rice or barley) and tons of fresh, crunchy veg combine with Cabot's Vermont Sharp Cheddar and an herby Green Goddess Dressing made with Cabot Plain Greek Yogurt. This dish will satisfy every possible craving!

Ingredients

1 cup uncooked farro, rinsed and drained
1 pound asparagus, trimmed (1 bunch)
8 ounces fresh snap peas
2 ounces Cabot Vermont Sharp Cheddar, grated (about ½ cup), plus more for sprinkling

Green Goddess Dressing:

2 tablespoons fresh cilantro
2 tablespoons fresh parsley
1 tablespoon fresh dill
1 cup Cabot Plain Greek Yogurt
2 green onions, trimmed
2 cloves garlic, smashed
1 lime, juiced
1 jalapeno pepper, halved and seeded (optional)
¼ cup olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste

To Serve:

2 mini seedless cucumbers, sliced
½ cup pea shoots
1 tablespoon olive oil
2 ripe avocados, halved, pitted, sliced
¼ cup toasted pumpkin seeds (pepitas)

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Directions

BRING a large pot of salted water to a boil.
ADD farro and cook for 20-25 minutes, until tender. Drain and set aside.
BRING a second medium pot of water to a boil.
ADD asparagus and cook for 3-4 minutes. Add snap peas and continue cooking 1-3 minutes longer until bright green and tender. Transfer to a bowl with ice water.
PLACE all dressing ingredients in a food processor or blender and process until smooth. Season with salt and pepper to taste.
TOSS together the cooked farro, ½ cup dressing, and grated cheese in a large bowl. Divide evenly among serving bowls.
TOSS asparagus, snap peas, cucumbers, pea shoots, olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Divide evenly among serving bowls on top of the farro mixture.
TOP grain bowls with avocado slices and pumpkin seeds. Serve remaining dressing on the side.