Ingredients: 

• 1/3 cup semi-pearled farro or your choice of grain
• Half roasted sweet potato
• Roasted brussel sprouts
• Half can of smoked salmon (save the brine!)
• 2 tbsp Pickled beets or any other pickled veggie
• Half avocado
• ¼ cup unseasoned rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Tamari
• 2 tbsp lime juice
• ½ tbsp orange zest
• ½ tbsp of finely grated ginger
• 2 tbsp of Cilantro
• 2 tbsp of Mint
• Sesame seeds

Pour farro into a pot of boiling, salted water. Reduce heat, and simmer for 25-30 minutes, until tender.

Meanwhile, prepare the sauce. In a small bowl, mix the salmon brine, rice vinegar, sesame oil, tamari, and lime juice. Add the orange zest, ginger, herbs, and sesame seeds.

Assemble the bowl: top the farro with salmon, roasted brussel sprouts, sweet potato, pickled vegg, and avocado. 

Drizzle the sauce over the bowl, and sprinkle black and/or white sesame seeds. Top with any leftover herbs.