Salad & Grain Bowl with Spicy Cashew Dressing




Yield 4 Servings


1 Package Bowl & Basket Chopped Asian Salad Kit

1 cup Farro, cooked according to package directions

1 Package Bowl & Basket Spring Mix

1 Sweet Potato, diced

1 Red Bell pepper, Diced

2 tbsp Bowl & Basket Avocado Oil

½ tsp curry powder

½ tsp garlic powder

Salt & pepper

Optional Add ins: Shredded carrots, chopped cucumbers, chopped cherry tomatoes, chopped broccoli, chopped green beans

Spicy Cashew Dressing:

1/3 cup cashew butter

2 tbsp. Bowl & Basket Avocado Oil

1 tbsp honey

1 tbsp apple cider vinegar or rice wine vinegar

1 tsp toasted sesame oil

2 tsp crushed red chili flakes

4-5 tbsp. water

1 lime, juiced

3 cloves garlic, grated on a microplane or fine grater

1 tsp chili garlic sauce like Sambal Olek or Sriracha

¼ cup cilantro roughly chopped

4-5 tbsp water


1. Preheat the oven to 400 degrees. Toss the sweet potatoes and bell peppers with Bowl & Basket Avocado Oil, curry powder, garlic powder, salt and pepper. Lay on a baking sheet and place in the middle rack of the oven to roast for about 20-25 minutes until potatoes are fork tender. Remove from heat.

2. While the vegetables roast, make the dressing. Combine all of the ingredients except the cilantro and water in a food processor or blender until smooth. Add water 1 tbsp. at a time, mixing after each addition until you achieve the a creamy consistency that is easy to stir and pour. Finally, add the cilantro and pulse or blend just so the cilantro is mixed well. Remove and set aside.

3. Make a bowl by combing 1/3 cup of the cooked farro, with 1 cup of the Bowl & Basket Chopped Asian Salad, (include the sliced almonds and wonton strips) and 1 cup of Bowl & Basket Spring Mix. Toss with additional veggies of your choice.

4. Add a few tbsp. of the spicy cashew dressing into the bowl, stir well, and enjoy! Make additional bowls as needed.

Recipe by The Chutney Life at