• 2 cups cooked farro
• 1 sweet potato chopped and baked
• purple cabbage
• 1/4 can red beans
• 1-2 carrot
• ~100g of frozen edamame
• ~ 50g roasted cashews
• coriander

Dressing

• 3 tbsp of tahini
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• juice of 1/4 lime
• water, add a few tbsp of water if needed