Quinoa Sweet Potato Bowls with Creamy Cashew Dressing
Ingredients
- 1 cup quinoa
- 2 medium-sized sweet potatoes, chopped into cubes
- 3 cups kale, chopped
- 1/4 cabbage, sliced
- Handful of coriander, chopped
- 2 spring onions, chopped
For the Creamy Cashew Dressing
- 1 cup cashews, soaked in boiling water for 10 minutes
- 2 garlic cloves
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp soy sauce
- 1 tsp maple syrup
Preparation
Cook the quinoa in 2 cups of water in a medium-sized saucepan. Bring it to a boil, then reduce the heat and cover with a lid. Cook until the water is absorbed (about 10-15 minutes). Turn off the heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork and set it aside.
Cook the sweet potato either by steaming or boiling it.
To make the dressing, add all the dressing ingredients to a blender or food processor and blend until smooth.
In a bowl, combine the kale, cabbage, coriander, and spring onions. Pour the creamy cashew dressing over the vegetables and massage it through.
Assemble the bowls by placing the dressed vegetables in the base, then top with cooked sweet potato and quinoa.
Garnish with extra chopped coriander.
Serve in coconut bowls and feel free to share your creation!