Ingredients
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For the dressing/sauce:
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1 cup unsweetened almond milk
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1 tablespoon apple cider vinegar
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1 teaspoon raw turmeric powder (optional)
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½ teaspoon ground black pepper
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¼ cup unsalted dry-roasted peanuts (or use ⅓ cup salted and omit salt in the recipe)
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½ cup water, divided
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For the filling:
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1 cup cooked quinoa
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1 medium-large sweet potato, peeled and cubed
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1 large carrot, sliced into matchsticks
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½ English cucumber, thinly sliced lengthwise
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½ red bell pepper, cored and sliced
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½ yellow bell pepper, cored and sliced
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Optional toppings:
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Chopped green onions (for garnish)
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Sliced avocado (for added creaminess)
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Roasted chickpeas or edamame (for protein boost)
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Chopped nuts and seeds (like sunflower seeds, pumpkin seeds, and almonds)
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Crushed tortilla chips
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Chopped fresh herbs (like parsley, cilantro, mint, basil)
Directions
Subtitle: A Colorful and Balanced One-Dish Meal
Description: This kid-friendly, oil-free, gluten-free, high-fiber, whole foods plant-based, budget-friendly vegan meal comes together in just 30 minutes! It’s packed with nutrient-dense ingredients like quinoa, roasted sweet potatoes, crunchy peanuts, carrots, bell peppers, and cucumbers. The creamy and zesty sauce gets its deliciousness from fermented cashews, fresh ginger, garlic, tamari, and rice vinegar. Top it all off with crunchy sesame seeds, chopped green onions, and your favorite greens for a complete and satisfying meal.
Servings: 4 (Serving size: 1 large bowl)
Difficulty: Easy
Total Time: 30 mins + optional soaking time for the cashews
Ingredients:
For the dressing/sauce:
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 teaspoon raw turmeric powder (optional)
½ teaspoon ground black pepper
¼ cup unsalted dry-roasted peanuts (or use ⅓ cup salted and omit salt in the recipe)
½ cup water, divided
For the filling:
1 cup cooked quinoa
1 medium-large sweet potato, peeled and cubed
1 large carrot, sliced into matchsticks
½ English cucumber, thinly sliced lengthwise
½ red bell pepper, cored and sliced
½ yellow bell pepper, cored and sliced
Optional toppings:
Chopped green onions (for garnish)
Sliced avocado (for added creaminess)
Roasted chickpeas or edamame (for protein boost)
Chopped nuts and seeds (like sunflower seeds, pumpkin seeds, and almonds)
Crushed tortilla chips
Chopped fresh herbs (like parsley, cilantro, mint, basil)
Instructions:
1. To prepare the dressing/sauce, combine all the ingredients in a blender or food processor until smooth. Set aside.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Add the cubed sweet potato, carrot sticks, and 1 tablespoon of olive oil. Toss everything well to coat. Season with salt and pepper. Roast for 20-25 minutes or until tender. Remove from heat and set aside.
3. In a large mixing bowl, toss together the cooked quinoa, roasted vegetables, and sliced bell peppers. Divide the mixture evenly among four serving bowls.
4. Pour the prepared dressing/sauce over each serving bowl. Use a spoon to gently mix everything together. Garnish with desired toppings and serve immediately.
Steps
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1
Done
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To prepare the dressing/sauce, combine all the ingredients in a blender or food processor until smooth. Set aside. |
|
2
Done
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Add the cubed sweet potato, carrot sticks, and 1 tablespoon of olive oil. Toss everything well to coat. Season with salt and pepper. Roast for 20-25 minutes or until tender. Remove from heat and set aside. |
|
3
Done
|
In a large mixing bowl, toss together the cooked quinoa, roasted vegetables, and sliced bell peppers. Divide the mixture evenly among four serving bowls. |
|
4
Done
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Pour the prepared dressing/sauce over each serving bowl. Use a spoon to gently mix everything together. Garnish with desired toppings and serve immediately. |
