Raw Vegetable Bowl with Farro and Ginger-Cashew Cream

Total Time: 1 hr. 5 min.
4 Servings
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    Ginger-Cashew Cream:
  • ¾ cup raw unsalted cashews
  • 2¼ tsp. fresh lemon juice
  • ¾ tsp. grated fresh ginger
  • ¾ tsp. ground turmeric
  • ½ tsp. kosher salt
    Raw Vegetable Bowl with Farro:
  • ½ cup drained and rinsed chickpeas, dried very well
  • 1 tsp. olive oil
  • ¼ tsp. kosher salt
  • 1 cup farro
  • 2 small red and/or yellow beets, peeled and grated
  • 1 avocado, peeled, pitted and sliced
  • ⅓ cup diagonally sliced snap peas
  • ½ cup matchstick-cut carrots
  • ¼ cup matchstick-cut radishes
  • Microgreens and toasted cumin seeds for garnish (optional)


Prepare Ginger-Cashew Cream: 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 ¾ cup.

Prepare Raw Vegetable Bowl with Farro: Preheat oven to 350°F. In medium bowl, toss chickpeas, oil and salt; spread in single layer on rimmed baking pan. Bake 45 minutes or until crisp.

Prepare farro as label directs; cool. Makes about 3 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.

Chef Tip: Use remaining Ginger-Cashew Cream drizzled over an Asian-inspired salad or roasted vegetables.

Approximate Nutritional Information (Per serving): 459 Calories, 21g Fat (3g Saturated), 0mg Cholesterol, 485mg Sodium, 57g Carbohydrates, 14g Fiber, 7g Sugars, 0g Added Sugars, 15g Protein

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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