If you want everything good about summer in one bowl, try this vegan Grilled Summer Buddha Bowl Salad topped with a Hemp Honey Mustard sauce!
In a medium pot, bring your farro, water, and sea salt to a boil over high heat. Once boiling, reduce the heat to low, cover and cook for 30 minutes.
Heat your grill (or grill pan) to medium-high heat, about 375 F.
Meanwhile, press your tofu with a paper towel to remove excess water. Once the tofu is pressed, chop your nectarines, squash, and zucchini into 1/2" thick slices. Skewer your tofu, nectarines, squash, zucchini, and cherry tomatoes. Pour Pompeian Organic Extra Virgin Olive Oil over your skewers and season with salt and pepper. (Make sure the oil covers everything.)
Add your skewers to the grill and grill for about 2-3 minutes on each side, until there are nice char marks all around your skewers.
While your skewers are on the grill, blend together your Hemp Honey Mustard Ingredients in a blender until smooth. Set aside.
When your farro is done cooking, add it to a large bowl with your kale and toss it until the kale is slightly wilted. Then divide your farro and kale between four bowls.
Top each bowl with two skewers, avocado slices, and drizzle with Hemp Honey Mustard.