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.
Servings: 4
Ingredients
- 4 cups broccoli florets
- 8 ounces cremini mushrooms (3 cups), quartered
- 2 large shallots, sliced
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- ¾ cup raw cashews
- ½ cup water
- ¼ cup fresh parsley leaves
- 1 tablespoon cider vinegar
- ½ teaspoon reduced-sodium tamari or soy sauce
- 2 cups cooked quinoa
- 1 cup shredded red cabbage
Directions
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.