Farro Bowl with Tahini Miso Dressing

Spicy peanuts add a zesty crunch to this easy-to-make dish.

By / Photography By Miya Kusumoto | March 27, 2017


Make the Dressing and Peanuts: Combine all dressing ingredients in a small bowl. Mix until thick and uniform. Season with salt and pepper to taste. Set aside.

Preheat oven to 350°. Mix the peanut ingredients in a small bowl and toss to coat. Spread the prepared peanuts on a small baking sheet and bake for 10 to 15 minutes, until the mixture smells nutty. Set aside.

Make the Bowl: Cook farro according to package instructions. While it is cooking, heat olive oil in a small pan over medium heat. When oil is hot, add sweet potatoes and garlic and cook for 15 minutes, until the potatoes are crispy on the outside and soft in the middle.

Steam broccoli for 5 minutes, then toss with butter and lemon juice. Season with salt and pepper and set aside.

Prepare one egg for each bowl based on preference, poached or soft boiled in this case. To assemble bowl, spoon farro on the bottom and top with broccoli, sweet potato, avocado and egg in a bowl. Finish with a sprinkling of spicy peanuts and a dollop of Tahini Miso dressing.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!





Tahini Miso Dressing
  • ¼ cup tahini
  • 3 tablespoons water
  • 3 tablespoons miso
  • 2 tablespoons lemon juice
Spicy Peanuts
  • 1 cup raw peanuts
  • 1/2 cup peanut oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon teaspoon salt
  • 1 cup farro, uncooked
  • 2 tablespoons olive oil
  • 1 medium sweet potato, cut into bite size pieces
  • 1 clove garlic, crushed
  • 1 small head broccoli, cut into bite size pieces
  • 1/2 tablespoon butter
  • 1 teaspoon lemon juice
  • 1 avocado, sliced
  • 1 egg per person
  • Salt and Pepper
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