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.

Combine just 2 tbsp lemon juice, hemp seeds, miso, ¼ cup water, and 2 tbsp olive oil in blender. Blend miso vinaigrette on high until smooth, about 1 minute. Season to taste with salt and pepper.

Combine cooked broccoli, Brussels sprouts, just 3 tbsp miso vinaigrette, and sunflower seeds in large bowl. Toss sprouting broccoli salad.

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls. Top with sprouting broccoli salad, sunflower seeds, peppers, and olives. Drizzle with remaining miso vinaigrette. Dig in! (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.