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Green Goddess Bowls with Farro & Pepita Lime Sauce Recipe

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★★★★★

4.6 from 56 reviews

A vibrant and nutritious Green Goddess Bowl featuring tender farro, steamed broccoli and kale, and protein-rich chickpeas, all drizzled with a creamy, zesty Pepita Lime Sauce made from soaked pumpkin seeds. This wholesome meal offers a delicious balance of fresh herbs, citrus, and savory miso for a refreshing and satisfying vegetarian dish.

Ingredients

Scale

Pepita Lime Sauce

  • 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)

Grains and Vegetables

  • 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

  1. Soak Pumpkin Seeds: Begin by soaking the toasted pumpkin seeds in water for at least 1 hour to soften them and enhance their flavor and texture.
  2. Cook Farro: In a medium pot, combine 1 cup of farro with 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 25-30 minutes until the farro is tender but still chewy. Drain any excess water and set the cooked farro aside.
  3. Prepare the Pepita Lime Sauce: In a blender or food processor, place the soaked pumpkin seeds, parsley or cilantro, peeled garlic clove, ground cumin, agave nectar or maple syrup, light miso, lime zest, lime juice, and ¾ cup water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Season with sea salt and black pepper to taste.
  4. Steam Vegetables: Set up a steamer basket over boiling water. Steam the broccoli florets for about 5 minutes until they turn bright green and are tender-crisp. Add the chopped kale to the basket and continue steaming for another 2-3 minutes until the kale wilts but retains some texture. Remove the basket from heat.
  5. Combine Ingredients: In a large mixing bowl, gently toss together the cooked farro, steamed broccoli, steamed kale, and cooked chickpeas until well combined.
  6. Assemble the Bowls: Divide the farro and vegetable mixture evenly into serving bowls. Drizzle generously with the Pepita Lime Sauce. Garnish each bowl with additional toasted pumpkin seeds for extra crunch and flavor.
  7. Serve and Enjoy: Serve the Green Goddess Bowls fresh to enjoy the vibrant flavors and creamy sauce at their best.

Notes

  • Soaking the pumpkin seeds softens them for blending and improves the sauce’s creaminess.
  • You can substitute farro with other grains like quinoa or brown rice if preferred.
  • For a nuttier flavor, lightly toast the pumpkin seeds before soaking.
  • Adjust lime juice and seasoning in the sauce to taste for a more tangy or savory profile.
  • This dish can be served warm or at room temperature.
  • Store leftovers separately (grain and vegetables separate from sauce) for best freshness up to 2 days.

Keywords: Green Goddess Bowls, Pepita Lime Sauce, Farro Bowl, Healthy Vegetarian Recipe, Steamed Vegetables, Chickpeas, Pumpkin Seeds Sauce

Find it online: https://nataliereeve.com/green-goddess-bowls-with-farro-and-pepita-lime-sauce-recipe/