Bánh Mì Inspired Bowl
Servings 4
Ingredients
Farro Base
- 1½ cups semi-pearled or pearled farro
- 3¾ cups vegetable broth or filtered water
Other Toppings
- ½ english cucumber sliced thinly lenthwise or 1 cup diced ¼"
- 1 cup edamame beans
- ½ cup Hummus Homemade if you'd like!
- ¼ cup fresh cilantro chopped optional
- ¼ cup chili peppers, thinly sliced optional
Instructions
- Prepare your Spicy Cashew Avocado Mayo and Pickled Radish and Carrot ahead of time.
- Prepare your Asian Lentil Balls according to the recipe. These can also be prepared ahead of time and reheated, but are always best fresh. If you are preparing them fresh, give yourself another 45 minutes. While the total preparation and cooking time for the lentil balls is 75 mintues, they they can be baking whilst the farro is being cooked stovetop.
- Rinse and drain the farro and place in medium-sized pot with broth or filtered water. Bring to a boil, cover and simmer for 30 minutes or until tender. If there is still liquid in the pot once the farro is ready, we remove the lid and cook off the remaining liquid.
- While the farro is cooking you can cook the edamame. Simply add the beans to half a cup of boiling water, cover and simmer for 4 minutes. Drain and set aside.
- Once the beens are simmering, slice or dice the cucumber and set out your pickled veg, hummus, mayo and hummus, ready for assembly.
- Place a layer of farro on the bottom of your bowls and add the beans, pickled veg, cucumber, hummus on top. Dress with mayo.
- Optional garnishes include chopped fresh cilantro, sliced hot peppers and black and white sesame seeds.
