https://www.high-endrolex.com/40 Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing
Super Simple Quinoa Bowl with Roasted Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch or Dinner
Serves: 4
Ingredients
Quinoa & Vegetables
  • 4 cups cooked quinoa (1 cup dry)
  • 2 cups cooked chickpeas (if using canned chickpeas, drain & rinse them first)
  • 3-4 cups broccoli, chopped into bite-sized pieces
  • 3-4 cups cauliflower, chopped into bite-sized pieces
  • 2 tbsp olive oil
  • Salt & pepper, to taste
Cashew Dressing
  • 1 cup raw cashews, soaked for at least 2 hours
  • 4 tbsp lemon juice
  • 1 tbsp tahini
  • 2 medium garlic cloves
  • ½ tsp salt
  • ⅓ cup nutritional yeast
  • ¼ cup water + more, as needed
Instructions
Roasted Vegetables
  1. Preheat oven to 400F and line two large baking sheets with a non-stick mat, or coat with coconut oil.
  2. Divide the chickpeas, broccoli and cauliflower between the 2 baking sheets, drizzle with olive oil, sprinkle on some salt & pepper, and then use your hands to make sure all vegetables are coated with the oil and salt & pepper. Bake for about 30 minutes, stirring about halfway through the cooking process.
Cashew Dressing
  1. Add all dressing ingredients to a food processor or blender and process/blend until smooth. Set aside.
Assembly:
  1. Divide the quinoa among 4 bowls (about 1 cup cooked quinoa per person), add the roasted veggies on top, and drizzle with cashew dressing.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/quinoa-bowl-with-roasted-veggies/