Condiment
Rainbow Grain Bowl with Cashew Sauce
Creamy cashew sauce, bright with parsley and lemon, coats tender lentils and fluffy quinoa. Shredded red cabbage, grated beet, and colorful bell pepper add crisp freshness and earthy sweetness in every bite.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 1
Nutrition per Serving
- Calories
- 361
- Protein
- 17g
- Carbs
- 54g
- Fat
- 10g
- Fiber
- 14g
- Sugar
- 9g
- Sodium
- 139mg
Ingredients
- 3/4 cup unsalted cashews
- 1/2 cup water
- 1/4 cup packed parsley leaves
- 1 tbsp lemon juice or cider vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 tsp reduced-sodium tamari or soy sauce (see Tip)
- 1/4 tsp salt
- 1/2 cup cooked lentils
- 1/2 cup cooked quinoa
- 1/2 cup shredded red cabbage
- 1/4 cup grated raw beet
- 1/4 cup chopped bell pepper
- 1/4 cup grated carrot
- 1/4 cup sliced cucumber
- 1 tbsp Toasted chopped cashews, for garnish
Instructions
- Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
- Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.