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Roasted Veggie Bowl with Cashew Dressing

  • Total Time: 50 minutes
  • Yield: 2 1x



For Cashew Dressing:

  • 1 cup of cashews, soaked for 3+ hours or overnight
  • 5 cloves of garlic, lightly chopped
  • 1/4 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)
  • 1/2 cup of uncooked quinoa
  • 1/2 cup of uncooked green lentils (any lentil will do really)
  • 2 cooks of fresh arugula (spinach would also be nice)


For Cashew Dressing:

  1. Place all of your ingredients for the dressing into a blender or food processor.
  2. Processor for 60 seconds. Stir. Processor for an additional 60 seconds until the sauce is creamy and smooth.

For veggie bowl:

  1. Pre-heat oven to 400 degrees F.
  2. Arrange your veggies on a lightly greased baking tray. Put in oven to roast for 25 minutes.
  3. While the veggies are roasting, cook the quinoa and lentils according to the instructions.
  4. Once the veggies are done, remove corn from the cob and thinly slice the radishes.
  5. To assemble bowl, add in equal parts quinoa, lentils, and arugula to the bottom of 2 bowls.
  6. Top with the veggies and a healthy portion of the cashew dressing.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes