📋 Spring Green Goddess Grain Bowl with Lemon Tahini Dressing

Ingredients

• 1½ cups dry farro (pearled or semi-pearled)
• 3½ cups vegetable or chicken broth (or water)
• 1 teaspoon kosher salt
• 1 lb (about 1 bunch) fresh asparagus, woody ends snapped off
• 2 tablespoons extra-virgin olive oil
• to taste kosher salt and freshly cracked black pepper
• 1 cup fresh or frozen sweet peas (thawed if frozen)
• 6 medium radishes, very thinly sliced
• 2 medium ripe avocado, sliced
• 2 cups lightly packed baby arugula
• 4 large eggs
• ½ cup microgreens or sprouts (optional)
• 2 tablespoons hemp seeds or toasted pepitas
• ¼ cup well-stirred tahini (runny consistency)
• 3 tablespoons fresh lemon juice (about 2 lemons)
• 1 teaspoon fresh lemon zest
• ¼ cup fresh basil leaves, packed
• 3 tablespoons fresh chives, roughly chopped
• 1 small garlic clove, smashed and peeled
• 2 tablespoons extra-virgin olive oil
• 3–4 tablespoons ice cold water
• ¼ teaspoon kosher salt
• ½ teaspoon maple syrup or honey (optional, to balance)

Instructions

1. Cook the farro: Rinse the farro in a fine mesh strainer under cold water. Add to a medium saucepan with the broth (or water) and 1 teaspoon of kosher salt. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 25–30 minutes until the farro is tender and chewy but still has a slight bite — think al dente pasta. If any excess liquid remains, drain it off. Spread the farro on a sheet pan or wide bowl to cool slightly. (If using whole (unpearled) farro, soak overnight and cook 40–45 minutes.)
2. Roast the asparagus: While the farro cooks, preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper. Arrange the asparagus spears in a single layer — do not crowd them or they'll steam instead of roast. Drizzle with 2 tablespoons of olive oil, season generously with salt and cracked black pepper, and toss to coat. Roast for 10–14 minutes (depending on thickness) until tips are lightly golden and caramelized and stalks are just tender when pierced with a fork. Thin spears will take 10 minutes; thicker ones need the full 14. Remove from the oven and let cool on the pan.
3. Blanch the peas (if using fresh): Bring a small pot of salted water to a boil. Add fresh peas and blanch for 1–2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain well. If using frozen peas, simply thaw at room temperature or run under warm water — no blanching needed.
4. Make the Lemon Tahini Green Goddess Dressing: Add the tahini, lemon juice, lemon zest, basil, chives, garlic, olive oil, salt, and maple syrup (if using) to a small blender or food processor. Blend on high for 30 seconds. With the blender running, add ice cold water one tablespoon at a time until the dressing reaches a pourable but creamy consistency — it should ribbon off a spoon. Taste and adjust: more lemon for brightness, more salt if flat, more water if too thick. The dressing will thicken slightly in the fridge, so make it just a touch thinner than you want. Transfer to a jar.
5. Make jammy soft-boiled eggs: Bring a small pot of water to a full boil. Gently lower the eggs in using a slotted spoon. Cook for exactly 7 minutes for a jammy, bright-golden yolk. While they cook, prepare a bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice bath and let sit for 5 minutes. Peel carefully under running water. At this point you can halve them immediately to serve, or store unpeeled in the fridge for up to 3 days.
6. Assemble the bowls: Divide the cooked farro evenly among four bowls (roughly ¾ cup / 130g cooked farro per bowl). Arrange the roasted asparagus spears, blanched peas, shaved radishes, avocado slices, and a small handful of arugula over the farro. Halve the jammy eggs and nestle them into each bowl. Add microgreens if using. Sprinkle with hemp seeds or pepitas for crunch.
7. Dress and serve: Drizzle 2–3 tablespoons of the lemon tahini dressing generously over each bowl. Finish with an extra crack of black pepper and a pinch of flaky sea salt over the avocado if you have it. Serve immediately. If meal prepping, see the make-ahead notes below for the best assembly strategy.

Tips

• Tahini quality is everything in this dressing. Look for tahini that lists 'roasted sesame seeds' as the only ingredient, with a pourable, runny consistency — not the thick, chalky kind. Soom, Seed + Mill, or Trader Joe's Organic Tahini all work beautifully. If yours is stiff, warm the jar briefly in a bowl of hot water before measuring.
• Don't skip the ice bath for the eggs. It's the single step that separates a perfectly jammy yolk from a rubbery, overcooked one. Set the timer the moment the eggs hit boiling water and pull them at 7 minutes sharp — not 7:30.
• For extra flavor in the farro, cook it in broth instead of water. Vegetable broth adds a subtle savory depth that makes the grain base taste intentional rather than plain. If you're out of broth, add a bay leaf and a smashed garlic clove to the water instead.
• When roasting asparagus, spread is everything. A crowded pan traps steam and gives you limp, pale spears. If your bunch is large, use two sheet pans or roast in two batches. You want real golden color at the tips.
• The dressing doubles and freezes brilliantly (without the fresh herbs losing their color) for up to one month — or keeps in the fridge for up to 5 days. If it thickens overnight, just whisk in cold water one teaspoon at a time to loosen.

Storage

Store all components separately in airtight containers in the refrigerator. Cooked farro keeps for up to 5 days. Roasted asparagus and blanched peas keep for 3–4 days. The lemon tahini dressing keeps for 5 days in a sealed jar (whisk or shake before each use as it will thicken). Jammy eggs keep unpeeled for 3 days or peeled in a bowl of cold water (changed daily) for 2 days. Sliced avocado should be prepared fresh each day to prevent browning — or toss cut avocado with a squeeze of lemon juice to buy a few extra hours. Do NOT store dressed bowls; always keep the dressing separate until ready to eat.

Make Ahead

This bowl is practically designed for Sunday meal prep. On Sunday: cook the farro, roast the asparagus, blanch the peas, shave the radishes, cook the eggs (leave unpeeled), and blend the dressing. Store everything in separate labeled containers in the fridge. Each morning, slice a fresh avocado, layer your bowl cold or at room temperature, peel and halve your egg, and drizzle on the dressing. Total morning assembly: 4–5 minutes. The farro bowl is intentionally designed to be eaten at room temperature or slightly cool — no reheating required, making it a perfect no-fuss office lunch.