Cover farro and a pinch of salt with 1 inch water in small saucepan. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return to saucepan, off heat.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Remove from heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil) (TIP: Crisp-tender means vegetables will still have some crunch.)

Combine just 2 tbsp lemon juice, hemp seeds, miso, ¼ cup water, and 2 tbsp olive oil in blender. Blend miso power dressing on high until smooth, about 1 minute. Season to taste with salt and pepper. (4-serving meal: use ¼ cup lemon juice, ½ cup water, ¼ cup olive oil)

Combine cooked broccoli, Brussels sprouts, just 3 tbsp miso power dressing, and sunflower seeds in large bowl. Toss sprouting broccoli salad. (4-serving meal: use 6 tbsp miso power dressing)

Divide farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with peppers and olives. Dig in!