Condiment
Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce
Roasted broccoli, mushrooms, and shallots turn golden and tender, their savory depth soaking into fluffy quinoa. A silky cashew sauce, bright with parsley and tamari, swirls through each bite.
- Total
- 45 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 340
- Protein
- 12g
- Carbs
- 36g
- Fat
- 19g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 361mg
Ingredients
- 4 cup broccoli florets
- 8 oz cremini mushrooms (3 cups), quartered
- 2 large shallots, sliced
- 2 tbsp extra-virgin olive oil, divided
- 1/2 tsp salt, divided
- 1/4 tsp ground pepper
- 3/4 cup raw cashews
- 1/2 cup water
- 1/4 cup fresh parsley leaves
- 1 tbsp cider vinegar
- 1/2 tsp reduced-sodium tamari or soy sauce (see Tip)
- 2 cup cooked quinoa
- 1 cup shredded red cabbage
Instructions
- Preheat oven to 425 degrees F.
- Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.
- Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.
- Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.