Step 1

Prep the dressing: In a measuring cup or small bowl, combine all of the ingredients for the dressing. Whisk until smooth. Add water a tablespoon at a time as needed to thin or more salt/sweetener as desired. Set aside.

Step 2

Cook the farro: Drain and rinse the farro then transfer to a medium size pot with 2 cups of water. Bring to a boil and cook for 10 to 15 minutes. Cover and steam for another 5 minutes, until farro is soft and all of the water has absorbed. Set aside to cool.

Step 3

Steam the asparagus: Using a steamer basket, bring a pot of water to a boil then place the asparagus inside of the basket. Cover and steam for 4-5 minutes, just until slightly tender but still green and firm. Remove from heat and rinse with cold water. Transfer to a cutting board then cut the asparagus into bite-size pieces.

Step 4

Assemble the bowls: Start by layering the arugula on the bottom then add the steamed asparagus, peas, cooked farro, radishes, avocado and almonds on top. Drizzle with lemon tahini dressing, serve, and enjoy! If preparing in advance, store the dressing separately until ready to serve. The bowls and dressing should keep for up to 4 days when stored in sealed containers in the refrigerator.