Asian Fried Farro with Roasted Eggplant

Make the Spicy Sriracha Cashew Sauce: Add Cashew Butter (2 Tbsp), Sriracha (2 Tbsp), Almond Milk (2 Tbsp), Toasted Sesame Oil (1 tsp), Apple Cider Vinegar (1/2 tsp), Maple Syrup (1/2 Tbsp), and Ground Turmeric (1/2 tsp) to a small bowl and whisk until smooth and creamy. Set aside.

Preheat oven to 375 degrees F (190 degrees C).

While oven preheats, cook Farro (1/2 cup) on stovetop according to package directions.

While Farro cooks, add the Japanese Eggplant (1) to baking sheet, sprinkle with a little salt and pepper and bake for 12 minutes.

Check eggplant to see if cooked through/tender and remove if cooked to your liking, or flip and bake additional 3 minutes.

Meanwhile, add Eggs (2) to small bowl and whisk, then scramble in medium skillet until just cooked. Set eggs aside.

Using same medium pan, add Sweet Potato (1), Sweet Onion (1/2 cup), and Garlic (2 cloves) to stovetop, add 1 tablespoon of Sriracha Cashew Cream Sauce.

Cook over medium heat for 8-10 or until onions are translucent and sweet potatoes are tender minutes stirring frequently.

Once your veggies are cooked, add the cooked farro (drain any excess water first) to pan with cooked veggies, add scrambled eggs and stir to combine, cook additional 1-2 minutes or until eggs and farro are heated through.

Divide fried "rice" farro into two bowls, top with roasted eggplant, then drizzle with Sriracha Cashew Cream Sauce and garnish with Hemp Hearts (1 tsp) and Fresh Herbs (to taste).