2 small red and/or yellow beets, peeled and grated
1 avocado, peeled, pitted and sliced
1 cup diagonally sliced snap peas
1/2 cup honey roasted or favorite chickpea snacks
1/2 cup matchstick-cut carrots
1/4 cup matchstick-cut radishes
Microgreens and toasted cumin seeds for garnish (optional)
Prepare Farro and Ginger-Cashew Cream: Prepare farro as label directs; cool. Makes about 3 cups.
Heat 2 cups water to a boil over high heat. In medium bowl, pour boiling water over cashews; soak 1 hour, drain and rinse. In blender, blend cashews, lemon juice, ginger, turmeric, salt and 1 cup water on high until smooth. Makes about 1-1/4 cups.
Divide farro into 4 bowls. Arrange Toppings over farro; garnish with microgreens and cumin seeds, if desired. Serve with 1 cup Cashew-Cream Sauce.
Facts. Finds. Flavors.
Use remaining Ginger-Cashew Cream drizzled over an Asian-inspired salad or roasted vegetables.