Avocado and Farro Harvest Buddha Bowl | Giorgio Fresh Mushrooms

Ingredients

• 1/2 pound Brussels sprouts, halved
• 1/4 cup olive oil, divided
• 3/4 teaspoon salt and pepper, divided
• 1/2 pound shiitake mushrooms, stems removed and sliced
• 1 tablespoon finely chopped fresh thyme
• 3 tablespoon lemon juice
• 2 tablespoon tahini paste
• 1/3 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon ground cumin
• 1 cup farro, cooked according to package directions
• 1 ripe avocado, halved, peeled, pitted and sliced
• 1 cup alfalfa sprouts
• 1/3 cup toasted pumpkin seeds
• 2 tablespoon finely chopped fresh parsley