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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing - Heather Christo

Name: Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing - Heather Christo
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: For the Quinoa:; 1 cup dried quinoa; 1¼ cups vegetable broth; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 2 tablespoons minced flatleaf parsley; 3 green onions, minced; For the Roasted Sweet Potatoes:; 2 sweet potatoes, peeled and cut into bite sized pieces; 2 tablespoons olive oil; pinch of cinnamon; kosher salt; For the Black beans:; 1 cup canned black beans, rinsed and drained.; Kosher salt; For the Smashed Avocado:; ½ a large ripe avocado; 2 teaspoons chopped cilantro; ½ teaspoon lime juice; kosher salt; For the Salad:; 3 cups Greens (I used arugula and baby spinach); 1 cup Cherry Tomatoes, halved; For the Spicy Lemon Cashew Dressing:; ¼ cup cashews; ½ cup hot water; 1 clove garlic; ⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it); 3 tablespoons olive oil; 3 tablespoons lemon juice

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Prep Time: 20

Cook Time: 80

Total: 100

Servings: 22

Author : Heather ChristoHeather Christo

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing - Heather Christo

Ingredients

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For the Quinoa:1 cup dried quinoa1¼ cups vegetable broth2 teaspoons ground cumin1 teaspoon kosher salt2 tablespoons minced flatleaf parsley3 green onions, mincedFor the Roasted Sweet Potatoes:2 sweet potatoes, peeled and cut into bite sized pieces2 tablespoons olive oilpinch of cinnamonkosher saltFor the Black beans:1 cup canned black beans, rinsed and drained.Kosher saltFor the Smashed Avocado:½ a large ripe avocado2 teaspoons chopped cilantro½ teaspoon lime juicekosher saltFor the Salad:3 cups Greens (I used arugula and baby spinach)1 cup Cherry Tomatoes, halvedFor the Spicy Lemon Cashew Dressing:¼ cup cashews½ cup hot water1 clove garlic⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)3 tablespoons olive oil3 tablespoons lemon juice2 teaspoons agavekosher saltFor the Quinoa:1 cup dried quinoa1¼ cups vegetable broth2 teaspoons ground cumin1 teaspoon kosher salt2 tablespoons minced flatleaf parsley3 green onions, mincedFor the Roasted Sweet Potatoes:2 sweet potatoes, peeled and cut into bite sized pieces2 tablespoons olive oilpinch of cinnamonkosher saltFor the Black beans:1 cup canned black beans, rinsed and drained.Kosher saltFor the Smashed Avocado:½ a large ripe avocado2 teaspoons chopped cilantro½ teaspoon lime juicekosher saltFor the Salad:3 cups Greens (I used arugula and baby spinach)1 cup Cherry Tomatoes, halvedFor the Spicy Lemon Cashew Dressing:¼ cup cashews½ cup hot water1 clove garlic⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)3 tablespoons olive oil3 tablespoons lemon juice2 teaspoons agavekosher salt

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Instructions

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Step 1

Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.

Step 2

For the Quinoa:

Step 3

In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.

Step 4

While the Quinoa is cooking, make the sweet potatoes:

Step 5

Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.

Step 6

Warm the beans in a small pan if desired and season to taste with kosher salt.

Step 7

For the smashed avocado:

Step 8

Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.

Step 9

Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.

Step 10

To make the Spicy Cashew Lemon Dressing:

Step 11

Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.

Step 12

Drizzle the bowl with the dressing and add more as desired to taste.

Step 13

Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.

Step 14

For the Quinoa:

Step 15

Step 16

While the Quinoa is cooking, make the sweet potatoes:

Step 17

Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.

Step 18

Warm the beans in a small pan if desired and season to taste with kosher salt.

Step 19

For the smashed avocado:

Step 20

Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.

Step 21

Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.

Step 22

To make the Spicy Cashew Lemon Dressing:

Step 23

Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.

Step 24

Drizzle the bowl with the dressing and add more as desired to taste.