Warm Quinoa Bowl with Roasted Vegetables and Cashew Cream
1 cup quinoa
1 large, diced sweet potato
1 medium, sliced zucchini
1, sliced red bell pepper
1, sliced red onion
1 cup, halved cherry tomatoes
2 cloves, minced garlic
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup, soaked cashews
1, juiced lemon
Preheat the oven to 200°C. Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
On a baking sheet, toss the diced sweet potato, sliced zucchini, red bell pepper, red onion, cherry tomatoes, and minced garlic with olive oil, salt, and black pepper. Roast in the preheated oven for 25-30 minutes until vegetables are tender and slightly caramelized.
In a blender, combine the soaked cashews, lemon juice, 1/2 cup of water, salt, and pepper. Blend until smooth and creamy, adding more water if needed to reach desired consistency.
Divide the cooked quinoa among serving bowls. Top with the roasted vegetables and drizzle with cashew cream. Optionally, garnish with fresh herbs.
For a final touch, squeeze some fresh lemon juice over the bowl and sprinkle with chopped herbs. Serve the warm quinoa bowl with roasted vegetables and cashew cream immediately and enjoy!
For a burst of freshness, top the bowl with a squeeze of lemon juice and a sprinkle of chopped fresh herbs such as parsley or cilantro before serving.
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514
64g
15g
22g
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