Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce
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 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
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