This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing.
MAKES 1 SERVING/ TOTAL TIME 15 MINUTES
½ cup snap or snow peas, trimmed
4 spears asparagus, tough ends removed, cut into 2-inch pieces
½ cup plain whole-milk yogurt
¼ cup chopped fresh dill
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon kosher salt
½ cup cooked farro
4 ounces baked tofu, cubed
3 radishes, sliced
1 tablespoon Toasted pumpkin seeds for garnish
Bring a medium pot of water to a boil. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water.
Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl.
Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use). Sprinkle with pumpkin seeds, if desired.
5.6g saturated fat,