Avocado & Farro Harvest Buddha Bowl

March 11, 2021 • 0 comments

Avocado & Farro Harvest Buddha Bowl
From The Mushroom Council - With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1/2 lb) Brussels sprouts, halved
  • (1/4 cup) Olive oil
  • (3/4 tsp) Salt & Pepper
  • (1 pint) Shiitake Mushrooms
  • (1 Tbsp) Fresh Thyme, chopped
  • (3 Tbsp) Lemon Juice
  • (2 Tbsp) Tahini Paste
  • (1/3 cup) Greek yogurt, plain
  • (1 clove) Garlic, minced
  • (1 tsp) Lemon zest
  • (1/4 tsp) Ground Cumin
  • (1 cup) Farro, cooked according to package directions
  • (1) Avocado, halved, peeled, pitted, and sliced
  • (1 cup) Alfalfa sprouts
  • (1/3 cup) Pumpkin seeds, toasted
  • (2 Tbsp) Fresh Parsley, chopped


  1. Preheat oven to 425˚F. Toss together Brussels sprouts, 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Transfer to parchment paper-lined baking sheet. Roast for 18 to 25 minutes or until tender and lightly charred in spot. Set aside. 
  2. Meanwhile, heat remaining oil in large skillet set over medium heat; slice, then cook mushrooms, thyme and 1/4 teaspoon each salt and pepper (do no overcrowd the pan, cook in batches if needed). Set aside. 
  3. Whisk together lemon juice, tahini and 1 tablespoon water until smooth. Stir in yogurt, garlic, lemon zest, cumin and remaining salt and pepper. 
  4. Stir together farro and Brussels sprouts. Divide among 4 bowls. Arrange mushrooms, avocado and alfalfa sprouts on top. Sprinkle with pumpkin seeds and drizzle with tahini sauce. Garnish with parsley. 


  • Use shiitake stems to flavor vegetable broths and stocks. 
  • If desired, substitute broccoli, cauliflower or romesco sauce for Brussels sprouts. 

Click here to see the recipe on The Mushroom Council's website.