Make the pepita lime sauce. First, drain the soaked pumpkin seeds. In a high speed blender, combine the drained pumpkin seeds, parsley, garlic, cumin, agave nectar, miso, lime zest, lime juice, salt, pepper, and water. Run the blender’s motor on high until you have a smooth and pourable sauce, adding more water if necessary. Check the sauce for seasoning and adjust if necessary. Sauce keeps in a sealed container in the fridge for up to a week.

Once the sauce is done, prepare the farro on the stovetop OR in the Instant Pot.

STOVETOP: Combine the farro, 1 ½ cups of filtered water, and a pinch of salt in a medium saucepan over medium-high heat. Bring the farro to a boil and then lower to a simmer. Simmer the farro, covered, until all water is absorbed, about 40 minutes. Fluff the farro with a fork.

INSTANT POT: Combine the farro, 1 cup of filtered water, and a pinch of sea salt in the Instant Pot insert. Give the mixture a stir. Secure the lid on top and ensure that the vent is in the SEALING position. Set the Instant Pot to PRESSURE COOK on high for 22 minutes. Then, let the pressure release naturally for 15 minutes before opening the vent. Fluff the farro with a fork.

Place a medium saucepan or braiser with 2 inches of water on the stove over medium heat. Close the lid on top and bring it to a simmer. Place the broccoli florets in a steamer basket. Place the steamer basket into the saucepan and close the lid. Steam broccoli until just-tender, about 5 minutes. Then, stuff all the chopped kale into the steamer basket as well and close the lid. Steam the kale for an additional minute.

Assemble the green goddess bowls. Divide the farro and chickpeas among 4 bowls. Top the bowls with the steamed kale and broccoli. Liberally drizzle the pepita lime sauce on top. Finish with extra pumpkin seeds and lots of salt and pepper. Enjoy immediately!