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Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

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 (see tip)
  • 2 cups cooked quinoa
  • 1 cup shredded red cabbage
Directions:
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.
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