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Ingredients
  • subheading: FOR THE ZA’ATAR:
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sumac
  • ½ teaspoon sea salt
  • 2 teaspoons dried thyme
  • subheading: FOR THE TAHINI SAUCE:
  • ¼ cup raw tahini
  • Juice of one lemon
  • ¼ teaspoon sea salt
  • Pepper, to taste
  • ¼ teaspoon garlic powder (optional)
  • 3 to 5 tablespoons warm water
  • subheading: FOR THE FARRO BOWLS:
  • 1 cup dry farro
  • 1 tablespoon olive oil
  • 1 red onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 cups chopped kale
  • 8 ounces mushrooms, sliced
  • 4 eggs
  • 2 avocados, sliced
  • 1 heaping cup sliced grape tomatoes
  • Za’atar and tahini sauce
Steps
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