Lunch
Green Goddess Grain Bowl
Crisp blanched peas and asparagus tumble over chewy farro with cubes of baked tofu and thin radish slices. A bright yogurt dill lemon dressing coats every bite while toasted pumpkin seeds add gentle crunch.
- Total
- 17 min
- Prep
- 15 min
- Cook
- 2 min
- Serves
- 1
Nutrition per Serving
- Calories
- 553
- Protein
- 29g
- Carbs
- 56g
- Fat
- 26g
- Fiber
- 8g
- Sugar
- 17g
- Sodium
- 626mg
Ingredients
- 1/2 cup snap or snow peas, trimmed
- 4 spears asparagus, tough ends removed, cut into 2-inch pieces
- 1/2 cup plain whole-milk yogurt
- 1/4 cup chopped fresh dill
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/2 cup cooked farro
- 4 oz baked tofu, cubed
- 3 radishes, sliced
- 1 tbsp Toasted pumpkin seeds, for garnish
Instructions
- Bring a medium pot of water to a boil. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water.
- Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl.
- Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use). Sprinkle with pumpkin seeds, if desired.