Cuban Quinoa Bowl with Lemon-Garlic Cashew Dressing
Author: Nicole Morrissey
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)
Ingredients
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
Bowls:
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
Instructions
Preheat oven to 400 degrees F.
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.
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.
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.
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.
Place black beans in a microwave-safe bowl; microwave 2-3 minutes or until hot, stirring half-way through.
To assemble, top the quinoa with the sweet potatoes, beans, arugula/spinach, tomatoes, avocado mixture, and drizzle with dressing. Serve immediately.