eatingwell.com
Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce
In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes.
Prep
25 min
Cook
—
Total
30 min
Serves
4
Instructions
- 01
Preheat oven to 425 degrees F.
- 02
Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.
- 03
Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.
- 04
Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.
Nutrition
per serving
- Calories
- 340
- Protein
- 12g
- Carbs
- 36g
- Fat
- 19g
- Fiber
- 6g
- Sugar
- 5g
- Sat. fat
- 3g
- Sodium
- 361mg
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