Name: Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce
Prep time: 25 min
Total time: 30 min
Ingredients: 4 cups broccoli florets; 8 ounces cremini mushrooms (3 cups), quartered; 2 large shallots, sliced; 2 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon salt, divided; 0.25 teaspoon ground pepper; 0.75 cup raw cashews; 0.5 cup water; 0.25 cup fresh parsley leaves; 1 tablespoon cider vinegar; 0.5 teaspoon reduced-sodium tamari or soy sauce (see Tip); 2 cups cooked quinoa; 1 cup shredded red cabbage

Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

4.2

(5)

4 Reviews

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.

Carolyn Casner

Updated on July 9, 2019

Prep Time:

25 mins

Additional Time:

5 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Heart Healthy Low-Calorie Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Vegetarian Vegan Low Sodium High Blood Pressure Healthy Aging Healthy Immunity

Jump to Nutrition Facts

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

Preheat oven to 425 degrees F.
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.
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.
Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.

Tips

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 Facts (per serving)

340	Calories
19g	Fat
36g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 340
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 12g	24%
Total Fat 19g	24%
Saturated Fat 3g	15%
Vitamin A 2766IU	55%
Vitamin C 82mg	91%
Folate 121mcg	30%
Sodium 361mg	16%
Calcium 87mg	7%
Iron 4mg	23%
Magnesium 152mg	36%
Potassium 886mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.