1tablespoonnutritional yeastor sub with 2 teaspoons onion powder + 1 teaspoon dry mustard
salt and pepper to taste
3cupscooked red quinoa
2cupschopped, roasted sweet potato
2cupsroasted cauliflower florets
4small red beet, peeled, cut into 1/6’s and roasted
4large dino kale leaves, ribs removed, thinly sliced and massaged
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.