This will ensure all components of the quinoa bowls will be ready at the same time. Once the quinoa is started, blend up the sauce. ~ Start the quinoa while the sweet potatoes and chickpeas are in the oven. ~ Rinse the quinoa well under cold water before cooking. ~ Line the baking sheets with parchment paper to prevent sticking. ~ Use a rimmed baking sheet for roasting so the chickpeas don’t roll off. ~ Chop the sweet potatoes and apples into similar size pieces so they cook evenly.
~ If you do not have a high speed blender, like a Vitamix or Blendtec, make sure to soak the cashews in hot water for at least 30 minutes or up to 2 hours! Place the cashews in a high speed blender (1), add the spices (2), add the maple syrup, lime juice and water (3) and blend until smooth and creamy (4). In addition to drizzling it over these delicious quinoa bowls, I’ve been using it on everything! From dunking roasted potatoes in it to drizzling it on simple green salads to slathering it on sandwich bread to, of course, dolloping it on all sorts of veggie and grain combos, buddha bowl style! This Cashew Curry Sauce is my new best friend. Once boiling, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes until tender and the water is absorbed (3). Place the rinsed quinoa and broth in a pot (2) and bring to a boil. Rinse the quinoa in a fine mesh strainer under cold water (1) to get rid of any dust and debris. While the sweet potatoes and apples are cooking, make the quinoa. Bake another 10 to 15 minutes until tender and starting to caramelize on the edges ( 8 and 9). Stir the ingredients on both pans, turn the pans around and switch their position in the oven to ensure even baking throughout. Place both baking sheets in a preheated oven (7) and bake for 15 minutes. Spread them out evenly on another parchment-lined rimmed baking sheet (6).
Using the same bowl, place the rinsed and drained chickpeas with oil and spices (5). Spread them out onto a parchment-lined rimmed baking sheet (4). Add a bit of oil and the spices (2) and mix well to evenly distribute (3).
Cashew curry sauce how to#
But don’t forget the dreamy Curry Sauce! How to make the recipe For the sweet potatoes and applesĬhop the sweet potatoes and apples into even bite size pieces and place them in a large bowl (1).
Cashew curry sauce free#
If you’re not into curry flavors, a tahini sauce would be delightful on this bowl, instead.įeel free to make these quinoa bowls your own with your favorite mix of legumes and vegetables. Slice almonds would be a great choice, too.Ĭashew Curry Sauce ~ This sauce comes together easily in a blender, but feel free to use your favorite store-bought sauce if you prefer. Pumpkin Seeds ~ Optional for more texture. I used baby kale here, but any leafy greens would work, like spinach, arugula, or Swiss chard. Even just a small handful brings big nutrient gains. Greens ~ I love adding greens to my bowl meals. Tomatoes ~ Grape tomatoes bring a juicy burst of freshness.Ĭhickpeas ~ Roasted chickpeas bring a nice crunch to the dish as well as an added protein boost.
I added some chili powder, smoked paprika, and cinnamon to spice up the natural flavors of the fruit and veggies.īutternut squash would work in place of the sweet potatoes if you prefer. The combo is sweet with a little hint of tart and reminds me all things fall. Sweet Potatoes and Apples ~ I love sweet potatoes and apples together, like in these delicious Breakfast Stuffed Sweet Potatoes. It’s what makes these quinoa bowls, quinoa bowls! However, rice, couscous, or any other grain would work in its place. Quinoa ~ Quinoa is a high protein, gluten free seed that is used as a grain. 6 Sweet Potato Quinoa Bowls w/ Cashew Curry Sauce Ingredients you need Ingredient notes and substitutions
0 kommentar(er)
