Dukkah-Roasted Carrots & Beets | Plant-Based Recipes

Ingredients

• 3 carrot, peeled and cut into 4-inch long sticks
• 8.8 oz cooked beets, cut into wedges
• 1 tbsp Dukkah, Bulk
• 2 tbsp tahini
• 1/2 tbsp agave
• 1 Persian cucumber, chopped
• 2 oz cashew milk yogurt
• 1 lemon, zested and juiced (divided)
• 0.25 oz cilantro, leaves and tender stems roughly chopped
• 6 oz farro
• 2 tbsp sliced almonds
• 2 tbsp olive oil
• Salt
• Pepper