Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing

I love me some quinoa bowls.

Not only are they delicious, but they are so simple to throw together. Simply add a bed of quinoa to a bowl and top with whatever veggies you have on hand! To make it extra yummy, a cashew dressing is an awesome idea.

Getting ready for my grocery shopping trip the other day, I looked in my fridge to see what I had to use up before refilling it with more goodies.

Broccoli, cauliflower and a container of cooked chickpeas looked me right in the eye and begged to be used in a quinoa bowl.

So I obeyed. I never say no to a quinoa bowl. Especially when it’s covered in a tangy cashew dressing.

Yum yum yum.

You don’t have to follow this recipe exactly – use whatever veggies you happen to have on hand! I’ve made quinoa bowls with green beans, edamame, zucchini, kale, collards, black beans, and so much more. Let your imagination run wild!

But please use the cashew dressing. It is out of this world amazing!

Super Simple Quinoa Bowl with Roasted Veggies

 

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Vegan Insanity

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.

3.2.2310

Related Posts:

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing Super Simple Vegan Pad Thai Sweet Potato Salad with Creamy Cashew Dressing Deconstructed Falafel Bowl