Vegan Comfort Bowl

local_grocery_store Ingredients

• 1 large sweet potato, peeled and diced (approx. 300g)
• 1 red onion, peeled and sliced (approx. 200g)
• 1 red bell pepper, deseeded and sliced (approx. 150g)
• 1 yellow bell pepper, deseeded and sliced (approx. 150g)
• 1 zucchini, sliced (approx. 200g)
• 1 cup cooked quinoa
• 1/2 cup raw cashews
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

restaurant_menu Method

1. 1.Preheat the oven to 425°F (220°C).
2. 2.Spread the sweet potato, red onion, red and yellow bell peppers, and zucchini on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
3. 3.In a blender, combine the cashews, water, nutritional yeast, apple cider vinegar, garlic powder, smoked paprika, cayenne pepper, and salt. Blend until smooth and creamy.
4. 4.To assemble the bowls, divide the quinoa among four bowls. Top each bowl with the roasted vegetables and a generous drizzle of the cashew sauce.

lightbulb_outline Tips

• chevron_rightFeel free to mix up the veggies based on what you have on hand. Broccoli, cauliflower, and eggplant would all be great additions or substitutions.
• chevron_rightLeftover cashew sauce will keep well in the fridge for up to a week, so you can enjoy this dish again and again!