Introduction

Green Goddess Bowls with Farro and Pepita Lime Sauce are a vibrant, nutrient-packed meal perfect for any time of day. This dish combines hearty farro, fresh steamed greens, and a creamy, tangy pumpkin seed sauce that’s full of flavor and easy to prepare.

A close-up view of a bowl with four layers: the bottom layer is a bed of light brown cooked grains with a slightly soft texture, above it are bright green kale leaves arranged around the bowl’s edge, then several pale green cucumber slices are placed on top around the leafy greens, and in the center lies a thick, chunky green sauce sprinkled with a handful of light beige pine nuts, all served in a white bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup toasted pumpkin seeds (soaked for at least 1 hour, plus extra for garnish)
¾ 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 tablespoons fresh lime juice
Sea salt and ground black pepper (to taste)
¾ cup water (plus extra as needed)
1 cup whole farro
1 bunch broccoli (cut into small florets)
1 bunch kale (any kind, stemmed and chopped)
1 cup cooked chickpeas (1 15oz can, drained and rinsed)

Instructions

Step 1: Soak the pumpkin seeds in water for at least 1 hour to soften them and enhance their flavor.
Step 2: In a medium pot, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess water and set the farro aside.
Step 3: In a blender or food processor, combine the soaked pumpkin seeds, parsley or cilantro, garlic, cumin, agave nectar or maple syrup, light miso, lime zest, lime juice, and ¾ cup of water. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency. Season with sea salt and black pepper to taste.
Step 4: Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until bright green and tender. Add the chopped kale to the basket and steam for an additional 2-3 minutes until wilted. Remove from heat.
Step 5: In a large bowl, gently toss the cooked farro, steamed broccoli, kale, and chickpeas together until evenly combined.
Step 6: Divide the farro and vegetable mixture into serving bowls. Drizzle generously with the Pepita Lime Sauce and garnish with extra toasted pumpkin seeds. Serve fresh and enjoy!

Tips & Variations

For extra protein, add grilled chicken or tofu to your bowl.
Try swapping kale with spinach or Swiss chard for a different leafy green flavor.
Use lemon juice instead of lime for a slightly different citrus note.
Toast the pumpkin seeds yourself for a deeper nutty flavor if you prefer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the Pepita Lime Sauce separate if possible to maintain freshness. Reheat the farro and vegetables gently in the microwave or on the stovetop before adding the sauce. The sauce can also be enjoyed cold as a fresh dressing.

How to Serve

A white bowl filled with three distinct layers: the bottom layer is a bed of soft brown cooked grains, the middle layer consists of bright green leafy vegetables mixed with light green cucumber chunks and some yellow-green sprouted legumes, and the top layer is a drizzle of creamy white sauce with specks of herbs. The bowl is placed on a white marbled surface, and part of another similar bowl is visible on the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of farro?

Yes, you can substitute farro with quinoa, brown rice, or barley depending on your preference or what you have on hand. Cooking times may vary slightly.

Is the Pepita Lime Sauce vegan?

Yes, this sauce is completely vegan as it uses plant-based ingredients like pumpkin seeds, miso, and lime for flavor.