“Mouthwatering Vegan Lunch Bowl: Quinoa, Roasted Vegetables & Cashew Cream”
Discover a delectable and easy-to-prepare vegan lunch bowl that combines the nutritional power of quinoa with the flavors of roasted vegetables and creamy cashew sauce. Ideal for busy weekdays or light dinners, this recipe is sure to impress even the most discerning palates.
Allergens
None (gluten-free, nut-free, and dairy-free options available)
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cashews, soaked overnight
- 1 clove garlic
- 1/4 cup fresh basil leaves
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- a. Rinse quinoa under cold water, then cook it with water in a saucepan over medium heat. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through, about 15 minutes. Remove from heat and let stand covered for 5 more minutes, then fluff with a fork. b. Preheat oven to 400°F (200°C). Toss zucchini, yellow squash, bell pepper, and cherry tomatoes in olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast until tender, about 20 minutes. c. Drain cashews and blend them with garlic, basil, nutritional yeast, lemon juice, water, salt, and pepper until smooth and creamy. d. To serve, divide cooked quinoa among 6 bowls, top each with an equal portion of roasted vegetables, and drizzle with cashew cream. Season to taste with additional salt and pepper if needed.
Chef’s Insight
This dish showcases the perfect balance of flavors and textures, making it a satisfying vegan lunch option.
Notes
The cashew cream can be made ahead of time and stored in the refrigerator for up to one week.