We blog about this recipe here.
Lord Buddha Fall-ish Farro Salad with Yumm Sauce
- 1 large sweet potato, peeled and cut into about 1 1/2″ chunks (or peeled and cut up butternut squash)
- Olive oil, for drizzling
- Diamond kosher salt and freshly ground black pepper
- 1 c pearled farro
- 1 c apple cider
- 2 fresh bay leaves
- 1/2 c shaved parmesan cheese
- 4 c baby arugula
- 1/2 c parsley leaves, roughly torn
- 1/2 chopped toasted pistachios
Preheat oven to 425 degrees. Place the sweet potato chunks on a small sheet pan. Drizzle olive oil and salt and pepper over the sweet potatoes and mix together. Place in the oven and roast for about 20-30 minutes or until cooked through and slightly browned. Cool.
While the potatoes roast, in a medium saucepan, bring farro, apple cider, 2 tsp Diamond kosher salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
Mix the farro, roasted sweet potatoes, and cheese together. Just before serving, toss the farro mix with the arugula and parsley and Yumm sauce – or the dressing of your choice. Sprinkle the pistachios on top before serving.
Copycat Yumm Sauce (Café Yumm! is a popular fast-casual restaurant chain, located in Oregon, Washington, and Idaho, and famous for their rice bowls)
- 3/4 c drained canned chickpeas (or a mixture of cooked chickpeas and cooked soybeans)
- 1/2 c almond flour
- 1/4 – 1/2 c water, as needed to get proper consistency
- 1/2 c canola oil or sunflower oil
- 1/2 c lemon juice
- 1/4 c nutritional yeast
- 2 cloves garlic, crushed – or 3/4 tsp garlic powder
- 1 tsp Diamond kosher salt
- 1 tsp curry powder
Place all ingredients into a food processor. Process until smooth. Store in the refrigerator until ready to use