Nourishing Quinoa Bowl

By vealam

Ingredients

• Cashew dressing:
• 1 cup sweet potato, cut into 1" pieces
• 1/2 cup beets, cut into 1" pieces
• 1 cup broccoli florets
• 2 cups kale
• 2/3 cup chickpeas
• 1/4 of an avocado, sliced
• 1/2 cup cooked quinoa
• 2 tablespoons hummus
• 1 teaspoon paprika
• Salt & pepper to taste
• 1/2 cup raw cashews, soaked for 4 hours in 2 cups water
• 1 cup water
• 2 tablespoons tahini
• 2 garlic cloves
• 2 tablespoons cooked quinoa
• Salt & pepper to taste

Preparation

Step 1

Dressing:
Pour cashews into a fine mesh strainer and rinse until water runs clear.
Transfer to a high powered blender and add remaining ingredients. Blend on high until creamy.

Bowls:
Add sweet potatoes and beets to a steamer basket and steam until almost fully cooked, about 15 minutes. Add broccoli and kale and steam until everything is cooked, another 2 - 3 minutes.
While vegetables are cooking, toss chickpeas with paprika, salt and pepper. Set aside.
Transfer vegetables to a plate or large bowl and arrange as desired. Add quinoa, chickpeas, avocado and hummus to the plate.
Drizzle with cashew dressing, toss together and enjoy!