Shrimp & Cabbage Grain Bowl with Peanut Sauce

1/2 cup Farro (dry)

1 tbsp Avocado Oil

10 ozs Shrimp (peeled, deveined)

Sea Salt & Black Pepper

3 cups Purple Cabbage (shredded)

2 cups Microgreens

3 tbsps Peanut Sauce

2 tbsps Cilantro (finely chopped)

Leftovers — Refrigerate in an airtight container for up to three days. | Serving Size —One serving is 1 ó cups of farro and vegetables with shrimp. | Gluten-free — Use quinoa or buckwheat in place of farro. | Additional Toppings — Lime juice, chopped peanuts, and/or fresh ginger.

‍

‍