Cuban Quinoa Bowl with Lemon-Garlic Cashew Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (3/4 cup quinoa, ½ cup beans, ½ cup sweet potatoes, 3 Tbsp avocado, ~3 Tbsp cashew dressing)
Lemon-Garlic Cashew Dressing:
  • ¾ cup cashews
  • 2 cloves garlic, peeled
  • 1½ cups hot water
  • ⅛ tsp crushed red pepper flakes
  • 2 Tbsp extra-virgin olive oil
  • juice of 1 lemon
  • 1 Tbsp agave
  • ¼ tsp salt
  • 3 sweet potatoes, peeled and cut into ½-inch cubes
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp cinnamon
  • 2 cups dry quinoa
  • 2½ cups low-sodium vegetable broth
  • 4 tsp ground cumin
  • 2 ripe avocados, pits removed and diced
  • 3 Tbsp chopped cilantro
  • juice of ½ lime
  • ¼ tsp salt
  • 2 (15 oz) cans low-sodium black beans
  • 9 cups loosely packed arugula or baby spinach
  • 2 cups cherry or grape tomatoes, halved
  1. Preheat oven to 400 degrees F.
  2. Place hot water over cashews and garlic in a heat-safe bowl. Allow cashews to soften for 15-20 minutes. Drain about three-fourths of the water and transfer to a mini food prep or blender, along with the crushed red pepper, olive oil, lemon juice, agave, and ¼ teaspoon salt; process until smooth and thin enough to drizzle over prepared bowls. Add additional water 1-2 tablespoons at a time to create the desired consistency. Set dressing aside.
  3. Meanwhile, toss the diced sweet potatoes with olive oil until well-coated. Sprinkle with cinnamon and toss to evenly coat. Arrange 1-2 baking sheets in a single layer and bake for 25-30 minutes or until golden.
  4. Combine the quinoa, broth, and cumin in a sauce pan over medium heat. Bring to a boil, stir, cover, and reduce heat to low. Allow to simmer for 15-20 minutes or until liquid is absorbed. Set aside, remaining covered, until ready to use.
  5. Place diced avocado in a small bowl and mash using the backside of a fork against the sides of the bowl, leaving small lumps for texture. Mix in the chopped cilantro, lime juice, and ¼ teaspoon salt.
  6. Place black beans in a microwave-safe bowl; microwave 2-3 minutes or until hot, stirring half-way through.
  7. To assemble, top the quinoa with the sweet potatoes, beans, arugula/spinach, tomatoes, avocado mixture, and drizzle with dressing. Serve immediately.
Recipe adapted from Heather Cristo
Nutrition Information
Serving size: ¾ cup quinoa, ½ cup beans, ½ cup sweet potatoes, 3 Tbsp avocado, ~3 Tbsp cashew dressing Calories: 598 Fat: 23.3 Carbohydrates: 81.4 Sugar: 9.4 Sodium: 558 Fiber: 15.1 Protein: 20.9 Cholesterol: 0
Recipe by Prevention RD at