Ingredients
Grain Ingredients
- 4 cups Bluebird Emmer Farro cooked, or substitute Einkorn berries. (2 cups uncooked)
- 1 cup beets grated
- 1 cup carrots grated
- 1 cup almonds toasted
- 1 cup spinach leaves
- 1 cup tofu baked or sauteed ( Tofu can be replaced with cubed chicken or chicken can be served with tofu to boost protein.)
- 1 cup avocado sliced
Tahini Dressing Ingredients
- 1/2 cup nutritional yeast flakes
- 1/3 cup water
- 1/3 cup tamari
- 1/3 cup apple cider vinegar
- 2 cloves garlic crushed
- 1 1/2 cups vegetable oil
- 2 tablespoons tahini paste
Methods
Grains Method
- Cook 2 cups of raw Bluebird whole grain emmer in 6 cups of water. Simmer for 60 minutes, 30 minutes for Einkorn.
- Drain water, set it aside to cool. This can be done in advance and kept in the refrigerator. Grain can also be cooked in a rice cooker on the brown rice setting.
- Sauté tofu cubes in a skillet with sesame oil or bake tofu (tossed in sesame oil) for 15 min at 400. Set aside.
Tahini Dressing Method
- Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, and crushed garlic in a blender to prepare the dressing.
- Add oil in a steady stream. You will have leftover dressing.
Assemble the Bowls
- Place cooked emmer farro into 4 bowls, top with beets, carrots, spinach leaves, almonds, tofu cubes, and avocado.
- Drizzle bowls with dressing.
