Vegan Farro Salad Bowl with Cashew Lemon Sauce
Ingredients
- farro grain
- sweet potatoes
- chickpeas
- asparagus
- arugula
- microgreens
- lemon
- figs
Cashew lemon sauce
- 2 dl cashews
- 2 dl water
- 1 clove garlic
- juice from 1/3 lemon (2-3 tbsp)
- zest from half a lemon (1 tsp)
- 2 tbsp nutritional yeast
- 1 tsp agave syrup
- 1/2 tsp salt
Preparation
Bake sweet potatoes at 200 degrees for 45 minutes with chili flakes, salt, and pepper on top.
Prepare chickpeas by mixing 380g with 1 tablespoon barbecue spice and baking at 200 degrees for 15 minutes.
Fry asparagus in 1 tablespoon vegan butter with salt and pepper.
Soak 2 dl cashews in hot water for 10 minutes.
Blend the soaked cashews with 2 dl water, 1 clove garlic, juice from 1/3 lemon (2-3 tbsp), zest from half a lemon (1 tsp), 2 tbsp nutritional yeast, 1 tsp agave syrup, and 1/2 tsp salt until smooth, blending for a few minutes for perfect consistency.
Assemble the salad bowl by combining farro grain, baked sweet potatoes, baked chickpeas, fried asparagus, arugula, microgreens, lemon, figs, and the cashew lemon sauce.
