Green Goddess Bowls with Farro & Pepita Lime Sauce

Green Goddess Bowls with Farro & Pepita Lime Sauce

Green goddess bowls are the best vegan, tasty, and naturally oil-free supper to make you feel nourished and entirely pleased.

An overhead shot of ingredients for vegan green goddess bowls over a blue background.A hand is holding a measuring cup of dry farro.An overhead shot of green pepita lime sauce in a small white pitcher on a blue background. Kale and parsley leaves are nearby.

A welcome go back to the simpleness of bowl food. As summer season starts its sluggish unwind, I can’t assist however think about going back to more of our treasured and instilled regimens. Things like cooking in your home more frequently, concentrating on meals (rather than continuously treats), taking a couple hours on the weekend to prepare suppers and prep some parts ahead of time. I’m the sort of individual that flourishes in a state of regular, particularly when it pertains to what I consume. It assists to keep a specific level of calm in my life.

These green goddess bowls feel so deeply nourishing. The star of the program is the pepita lime sauce for sure. If you’re hesitant about steamed kale, I have actually got you covered because when you smother those leaves in this sauce, you’ll be yearning it frequently.

Our base is prepared entire farro, among my preferred grains. It’s nutty, chewy, and seriously satisfying. It sets completely with all veggies. I prepare big batches of Flourist’s entire farro in my Instantaneous Pot, let it cool entirely, and after that I freeze parts of it in resealable silicone bags. Then I can rapidly toss it into dishes like this butternut squash farrotto, a velvety vegan mushroom stew, or this brilliant green harvest salad with broccoli rabe.

I’m still absorbing all the peaches and treasure tomatoes that summer season needs to provide, however likewise gradually leaning into that quieter mode of living that’s concentrated on regimen. How about you?

A 3/4 angle shot of some broccoli steaming in a stainless steel saucepan.A hand is shown stuffing kale leaves into a stainless steel saucepan for steaming.An overhead shot of a green goddess bowl with broccoli, kale, chickpeas, farro, and a sage-green pepita lime sauce. The bowl is shown in a deep green matte bowl. A small pitcher of the sauce is shown nearby.An up close shot of a green goddess bowl with broccoli, kale, chickpeas, farro, and a sage-green pepita lime sauce. The bowl is shown in a deep green matte bowl.

Green Goddess Bowls with Farro & Pepita Lime Sauce

Green goddess bowls are the best vegan, tasty, and naturally oil-free supper to make you feel nourished and entirely pleased.

PREPARATION TIME 20 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 10 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer


Pepita Lime Sauce (makes additional)

  • 3/4 cup toasted pumpkin seeds, soaked for a minimum of 1 hour (plus additional for garnish)
  • 1/4 cup flat leaf parsley OR cilantro leaves, gently jam-packed
  • 1 clove garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon agave nectar or maple syrup
  • 1 teaspoon light miso
  • 1 teaspoon lime enthusiasm
  • 2 tablespoons fresh lime juice
  • sea salt and ground black pepper, to taste
  • 1/2 cup water, plus additional

For the Bowls

  • 1 cup entire farro
  • 1 lot broccoli, cut into little florets
  • 1 lot kale, any kind, stemmed and sliced
  • 1 3/4 cups prepared chickpeas (1 15oz can, drained pipes and washed)


  • Make the pepita lime sauce. Initially, drain pipes the drenched pumpkin seeds. In a high speed mixer, integrate the drained pipes pumpkin seeds, parsley, garlic, cumin, agave nectar, miso, lime enthusiasm, lime juice, salt, pepper, and water. Run the mixer’s motor on high till you have a smooth and pourable sauce, including more water if needed. Examine the sauce for spices and change if needed. Sauce keeps in a sealed container in the refrigerator for approximately a week.
  • Once the sauce is done, prepare the farro on the stovetop OR in the Instantaneous Pot.
  • STOVETOP: Integrate the farro, 1 1/2 cups of filtered water, and a pinch of salt in a medium pan over medium-high heat. Bring the farro to a boil and after that lower to a simmer. Simmer the farro, covered, till all water is taken in, about 40 minutes. Fluff the farro with a fork.
  • INSTANTANEOUS POT: Integrate the farro, 1 cup of filtered water, and a pinch of sea salt in the Instantaneous Pot insert. Provide the mix a stir. Protect the cover on the top and make sure that the vent remains in the SEALING position. Set the Instantaneous Pot to PRESSURE COOK on high for 22 minutes. Then, let the pressure release naturally for 15 minutes prior to opening the vent. Fluff the farro with a fork.
  • Location a medium pan or braiser with 2 inches of water on the range over medium heat. Close the cover on the top and bring it to a simmer. Location the broccoli florets in a cleaner basket. Location the cleaner basket into the pan and close the cover. Steam broccoli till just-tender, about 5 minutes. Then, things all the sliced kale into the cleaner basket also and close the cover. Steam the kale for an extra minute.
  • Put together the green goddess bowls. Divide the farro and chickpeas amongst 4 bowls. Leading the bowls with the steamed kale and broccoli. Freely sprinkle the pepita lime sauce on top. Complete with additional pumpkin seeds and great deals of salt and pepper. Take pleasure in instantly!


  • I prepare farro more frequently now that I have an Instantaneous Pot. I make huge batches, cool it completely, and shop it in the freezer in sealed Stasher bags or containers. It takes 40 minutes on the range, which isn’t precisely weeknight-friendly. I offer both alternatives in this dish, however if you aren’t on group Instantaneous Pot yet, I hope that I can persuade you:-RRB-
  • For a gluten-free choice, cook quinoa, brown/black rice, or millet according to package instructions.

Program Conceal 9 remarks

  • ewlake

    Anticipating making this! Any suggestions on how to prepare the farro if you do not have an Instantaneous Pot? Thanks! Reply

    • Laura

      Hi there,
      I have actually consisted of stovetop directions in the dish.
      – L Reply

  • Karyn Patterson

    Saw this in my e-mail today and understood I needed to make it for lunch– I had all the components and I like all of them, however the pepita lime sauce sounded brand-new and fresh. And WOW, this was the very best meal I have actually had in a very long time! The good news is I made enough of whatever that I can consume it for lunch once again tomorrow! This is a keeper dish. Thanks for brightening my Wednesday. Reply

  • Molly

    I made these last night and they were so great. Easy, hearty and tasty and really simple to prep the farro and sauce ahead of time. It hit the spot after a long day of work and school! Reply

  • Emily

    Hi! This looks so tasty. Asking this concern with real interest- does not the instantaneous pot technique you explained take about 40 minutes also? I have had an instantaneous pot for a couple of months now and have not discovered myself utilizing it much due to the fact that consisting of the time it requires to come near pressure and after that launch pressure it frequently appears to take as long as a stovetop technique for the majority of things I prepare. Simply questioning if I’m missing out on something! Reply

  • Bethany

    I made this rather skeptically over the weekend considering that steaming broccoli and kale isn’t my preferred method to consume those veggies, however WOW!! The tastes of the veggies and the pepita lime sauce integrated wonderfully to develop among the most tasty meals I have actually had in a very long time. I didn’t have chickpeas on hand so I utilized baked tofu rather, however I could not assist believing that I might quickly ditch whatever however the broccoli, kale and pepita lime sauce and be completely delighted. Even my other half, who is still a bit hesitant of anything mainly veggie that is not loaded with cheese and sour cream, raved about it. So thank you! This dish is absolutely a keeper! Reply

  • Bridgitte

    You conserve all of 3 minutes cooking farro in an Instantaneous Pot? Super pleased I have not succumbed to the buzz on them!

    Having stated that (sorry for being bad!), thanks for publishing these dishes. That sauce sounds incredible. Hope you and yours are well! Reply

  • Julie

    Lastly made this today for lunch after bookmarking it months earlier. So tasty!!!! Might double the sauce next time (I’ll be making this once again quickly) Thank you !! Reply

  • Vicky Sjol

    Made this last night and it was wonderful! By far among my favorites. Thanks! Reply

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