Green Goddess Bowls

Ingredients

• 1 cup farro
• 1 16-ounce can garbanzo beans, drained and rinsed
• 1 tablespoon olive oil
• 1 1/2 teaspoons chili lime seasoning
• 4 large eggs
• 1 bunch broccolini
• 8 ounces green beans
• 1 1/2 cups baby spinach
• 1/2 English cucumber (sliced)
• 1 avocado (halved, peeled, seeded and diced)
• 1 cup 2% Greek yogurt
• 1 cup baby spinach
• 1/4 cup fresh tarragon leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic
• Kosher salt and freshly ground black pepper (to taste)

Steps

1. 1

   To make the dressing, combine Greek yogurt, spinach, tarragon, mint, mayonnaise, lemon juice, lemon zest and garlic in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute; season with salt and pepper, to taste. Set aside.

2. 2

   Cook farro according to package instructions; set aside.

3. 3

   Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

4. 4

   Place garbanzo beans in a single layer on the baking sheet. Place into oven and bake for 20 minutes. Remove from oven; add olive oil and chili lime seasoning. Gently toss to combine. Place into oven and bake until crisp and dry, an additional 15-17 minutes. Turn off oven and open door slightly; cool completely in oven for 1 hour.

5. 5

   Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise.

6. 6

   Place broccolini and green beans in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 2-3 minutes; drain well.

7. 7

   Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado.

8. 8

   Serve with dressing.