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Miso-Ginger Grilled Vegetable Farro Bowls
  • ⅓ cup low-sodium vegetable broth
  • ¼ cup lime juice
  • 2 tablespoons white miso paste
  • 4 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon crushed red pepper
  • 8 oz. fresh Broccolini
  • 2 baby bok choy, halved
  • 1 red bell pepper, cut into bite-size strips
  • 4 scallions (2 trimmed and 2 chopped)
  • 8 oz. spiralized fresh sweet potato
  • 3 cups hot cooked farro
  • Sliced daikon or rainbow radishes
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