Start by making the Lemon Tahini Dressing, according to the recipe and instructions below.
Next, heat a sauté pan on medium heat for 2 minutes and add the mushrooms. Let them sit without stirring for 2 minutes to let them brown a bit. Cook while stirring until they soften, but still remain plump and browned. Add the garlic and a splash of water to prevent sticking and cook until the garlic is fragrant, about a minute. Add a sprinkle of sea salt.
Add the broccoli, baby spinach, and the coconut aminos. Cook while stirring until the spinach wilts. Now let’s build your bowl!
Add a scoop of farro to your bowl and top with the broccoli, spinach, & mushroom mixture.
Add the garbanzo beans and drizzle with the Lemon Tahini Dressing.
Top with walnuts and sliced scallions. Yum!
You could also you fresh broccoli and steam it first or drop it into boiling water for 5 minutes until tender and drain.
Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.
Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!
Store leftovers in an air-tight container in the fridge for up to 5 days.
Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.