Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

3 Reviews
From:, August 2018

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 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, ¼ 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 ¼ 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.
  • Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 340 calories; 18 g fat(3 g sat); 6 g fiber; 36 g carbohydrates; 12 g protein; 121 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 2,766 IU vitamin A; 82 mg vitamin C; 87 mg calcium; 4 mg iron; 361 mg sodium; 886 mg potassium
  • Nutrition Bonus: Vitamin C (137% daily value), Vitamin A (55% dv), Folate (30% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 2 vegetable, 1½ starch

Reviews 3

January 23, 2019
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By: Emilyland
I loved this meal! The sauce, OH THE SAUCE! I could have just drank this straight. Next time, I think I'll flash fry the cabbage in a bit of olive oil as I didn't care for it raw. I love how versatile the recipe is. So many different veggies will be delicious with this.
September 24, 2018
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By: Victoria Seaver, M.S., R.D.
This is one of my favorite recipes to make for meal prep. It's so easy and simple to make. It holds well, so I can make this on Sunday and eat it for lunch on Thursday and it's still delicious.
September 20, 2018
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By: Dana
The sauce was not tasty or statisfying at all, but the main concept is pretty good. Substitute wild or sticky rice for the Quinoa and pile on some kimchi and this would be a tasty lunch. Maybe Korean BBQ for the sauce or another inspiration.
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