Light and Fresh Buddha Bowl Topped with a Creamy Roasted Garlic Cashew Sauce
Servings: 4
Calories: 749kcal
Ingredients
Creamy roasted garlic cashew sauce
- 1 ¼ cups raw cashews
- ¾ cup chicken stock or vegetable stock
- 1 head roasted garlic cloves
- 1 tablespoon nutritional yeast or sub with 2 teaspoons onion powder + 1 teaspoon dry mustard
- ½ teaspoon ground coriander
- salt and pepper to taste
assembly
- 3 cups cooked red quinoa
- 2 cups chopped, roasted sweet potato
- 2 cups roasted cauliflower florets
- 2 cups chickpeas, drained
- 4 small red beet, peeled, cut into 1/6’s and roasted
- 1 avocado, diced
- 4 large dino kale leaves, 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
Calories: 749kcal | Carbohydrates: 98g | Protein: 28g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 1794mg | Fiber: 21g | Sugar: 18g | Vitamin A: 10656IU | Vitamin C: 51mg | Calcium: 158mg | Iron: 9mg