Roasted Veggie Bowl with Cashew Dressing
Servings: 2
Ingredients
For Cashew Dressing:
- 1 cup of cashews soaked for 3+ hours or overnight
- 5 cloves of garlic lightly chopped
- ¼ cup of olive oil
- 1.2 cup of water
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of dijon mustard
- 2 tablespoons of lemon juice
- salt and pepper to taste
For veggie bowl:
- 1 bunch of radishes cleaned and de-stemmed
- 1 ear of corn
- 1 heaping cup of sugar snap peas snow peas would work well too
- ½ cup of uncooked quinoa
- ½ cup of uncooked green lentils any lentil will do really
- 2 cooks of fresh arugula spinach would also be nice
Instructions
For Cashew Dressing:
- Place all of your ingredients for the dressing into a blender or food processor.
- Processor for 60 seconds. Stir. Processor for an additional 60 seconds until the sauce is creamy and smooth.
For veggie bowl:
- Pre-heat oven to 400 degrees F.
- Arrange your veggies on a lightly greased baking tray. Put in oven to roast for 25 minutes.
- While the veggies are roasting, cook the quinoa and lentils according to the instructions.
- Once the veggies are done, remove corn from the cob and thinly slice the radishes.
- To assemble bowl, add in equal parts quinoa, lentils, and arugula to the bottom of 2 bowls.
- Top with the veggies and a healthy portion of the cashew dressing.
- ENJOY THE HECK OUT OF YOUR CREATION!
