Cuban Quinoa Bowl with Spicy Lemon Dressing- Vegan and Gluten Free

Happy Monday- hope you all had a great weekend? Friday and Saturday were so busy, but Sunday was awesome. We vegged out in a serious way. We had Dim Sum, Pete and I binge watched Billions (are you guys watching that show?!) and then we made crunchy kale taco salads and watched the Martian with the kids. Other than a few flowery swear words I thought it was a cool movie for them to watch. We were all captivated and totally amazed and impressed by the whole thing- have you seen it? My god I cannot imagine having a brain that works that way. Anyways- the girls took away the fact that they definitely don’t want to be astronauts.  Cuban Quinoa Bowl with Spicy Lemon Dressing- Vegan and Gluten Free

But enough about how much screen time I logged this weekend and a little more about the food I ate. I made this salad on Friday and stuck it in the fridge, and then ate it a few times over the weekend. So good you guys.

We have an awesome healthy restaurant in our neighborhood called Bounty Kitchen and I grab healthy salads there all the time- this is a riff on one of my favorites. I love that it is so filling and nutritious and is seriously the perfect lunch or dinner. You could make this and use it for two lunches or share with someone you love!

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Quinoa
  • 1 cup quinoa
  • 3 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons minced flatleaf parsley
  • 3 green onions, minced
  • Roasted Sweet Potatoes
  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 2 tablespoons olive oil
  • pinch of cinnamon
  • kosher salt
  • Black beans
  • 1 cup canned black beans, rinsed and drained.
  • Kosher salt
  • Smashed Avocado
  • ½ a large ripe avocado
  • 2 teaspoons chopped cilantro
  • ½ teaspoon lime juice
  • kosher salt
  • 3 cups Greens (I used arugula and baby spinach)
  • 1 cup Cherry Tomatoes, halved
  • Spicy Lemon Cashew Dressing:
  • ¼ cup cashews
  • ½ cup hot water
  • 1 clove garlic
  • ⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons agave
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
  2. For the Quinoa:
  3. In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.
  4. While the Quinoa is cooking, make the sweet potatoes:
  5. Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
  6. Warm the beans in a small pan if desired and season to taste with kosher salt.
  7. For the smashed avocado:
  8. Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
  9. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
  10. To make the Spicy Cashew Lemon Dressing:
  11. Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
  12. Drizzle the bowl with the dressing and add more as desired to taste.

 

Print Recipe  
Cuban Quinoa Bowl with Spicy Lemon Cashew viniagrette- vegan- from HeatherChristo.com

Cuban Quinoa Bowl with Spicy Lemon Dressing- Vegan and Gluten Free

Happy Monday- hope you all had a great weekend? Friday and Saturday were so busy, but Sunday was awesome. We vegged out in a serious way. We had Dim Sum, Pete and I binge watched Billions (are you guys watching that show?!) and then we made crunchy kale taco salads and watched the Martian with the kids. Other than a few flowery swear words I thought it was a cool movie for them to watch. We were all captivated and totally amazed and impressed by the whole thing- have you seen it? My god I cannot imagine having a brain that works that way. Anyways- the girls took away the fact that they definitely don’t want to be astronauts.  Cuban Quinoa Bowl with Spicy Lemon Dressing- Vegan and Gluten Free

But enough about how much screen time I logged this weekend and a little more about the food I ate. I made this salad on Friday and stuck it in the fridge, and then ate it a few times over the weekend. So good you guys.

We have an awesome healthy restaurant in our neighborhood called Bounty Kitchen and I grab healthy salads there all the time- this is a riff on one of my favorites. I love that it is so filling and nutritious and is seriously the perfect lunch or dinner. You could make this and use it for two lunches or share with someone you love!

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Quinoa
  • 1 cup quinoa
  • 3 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons minced flatleaf parsley
  • 3 green onions, minced
  • Roasted Sweet Potatoes
  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 2 tablespoons olive oil
  • pinch of cinnamon
  • kosher salt
  • Black beans
  • 1 cup canned black beans, rinsed and drained.
  • Kosher salt
  • Smashed Avocado
  • ½ a large ripe avocado
  • 2 teaspoons chopped cilantro
  • ½ teaspoon lime juice
  • kosher salt
  • 3 cups Greens (I used arugula and baby spinach)
  • 1 cup Cherry Tomatoes, halved
  • Spicy Lemon Cashew Dressing:
  • ¼ cup cashews
  • ½ cup hot water
  • 1 clove garlic
  • ⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons agave
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
  2. For the Quinoa:
  3. In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.
  4. While the Quinoa is cooking, make the sweet potatoes:
  5. Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
  6. Warm the beans in a small pan if desired and season to taste with kosher salt.
  7. For the smashed avocado:
  8. Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
  9. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
  10. To make the Spicy Cashew Lemon Dressing:
  11. Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
  12. Drizzle the bowl with the dressing and add more as desired to taste.