Light and Fresh Buddha Bowl Topped with a Creamy Roasted Garlic Cashew Sauce
User Reviews
5
-
Servings
4
-
Calories
749 kcal
-
Cuisine
Vegetarian, Vegan
Light and Fresh Buddha Bowl Topped with a Creamy Roasted Garlic Cashew Sauce
Description
The recipe uses red quinoa as a base grain alongside a variety of roasted vegetables including sweet potatoes, cauliflower, and beets that provide earthy sweetness and tenderness. Chickpeas add protein and a hearty bite, while fresh diced avocado and massaged kale introduce creamy and leafy textures respectively. The kale is prepped by removing ribs and thin slicing, softening it for easier eating.
The cashew sauce is made by blending soaked raw cashews, chicken or vegetable stock, roasted garlic cloves, nutritional yeast (or a substitute blend), ground coriander, salt, and black pepper to a smooth consistency, imparting a dairy-free creaminess with savory and garlicky notes. This sauce is drizzled over the assembled bowl for flavor and moisture.
Each bowl is carefully arranged with individual piles of the different components on top of the quinoa, lightly seasoned and finished with everything seasoning for a crunchy, savory garnish. This assembly method highlights the varied textures and colors for an appealing presentation.
Ingredients
Creamy roasted garlic cashew sauce
- 1 ¼ cups cashew nuts raw
- ¾ cup chicken stock or vegetable stock
- 1 head garlic roasted cloves
- 1 tablespoon nutritional yeast or sub with 2 teaspoons onion powder + 1 teaspoon dry mustard
- ½ teaspoon ground coriander
- salt to taste
- black pepper to taste
assembly
- 3 cups red quinoa cooked
- 2 cups sweet potato chopped, roasted
- 2 cups cauliflower roasted florets
- 2 cups chickpeas drained
- 4 beet small red, peeled, cut into 1/6’s and roasted
- 1 avocado diced
- 4 kale dinosaur variety, ribs removed, thinly sliced and massaged
garnish
- everything seasoning
Instructions
- For cashew sauce: Place all ingredients into a blender and blend for 2 to 3 minutes or until sauce is completely smooth with a good drizzle consistency. Adjust seasonings and set aside.
- To assemble: Set out four wide and shallow bowls and fill each with ¾ cup quinoa. Divide the remaining ingredients in even, small piles into each bowl of quinoa. Lightly season each bowl with salt and pepper and drizzle with as much or as little cashew sauce as desired. Finish each bowl with a sprinkle of everything seasoning and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 98g | 33% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 209mg | 9% |
| Potassium | 1794mg | 38% |
| Fiber | 21g | 84% |
| Sugar | 18g | 36% |
| Vitamin A | 10656IU | 213% |
| Vitamin C | 51mg | 57% |
| Calcium | 158mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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