Easy. Healthy. Quick. Comforting. A perfect weeknight dinner if you ask me. And the best part, it's delcious cold too so you could make a little extra to take to work the next day! Excellent leftover lunch!
While this dish is super easy to make it will deliver some of the most important nutrients to nourish your body Including protein (48% of your daily need or DV), dietary fibers (96% DV), potassium (10% RV), sodium (28% RV), fats (28% DV), vitamin A (224% DV), vitamin C (85% DV), calcium (19% DV), and iron (73% RV). It even has some vitamin B12 coming from the nutritional yeast (1 tbsp proves about 40% DV).
AND IT'S 100% PLANT-BASED!
Roasted Pumpkin Chickpea Quinoa Bowl with Cashew Parsley Sour Cream
INGREDIENTS
For the quinoa bowl
1/2 cup uncooked quinoa, rinsed
2 cups pumpkin, cut into small cubes
1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can)
1/2 cup onion, chopped
2 clove garlic, minced
1 tbsp fresh grated ginger (or about one inch)
1/2 cup tomato, chopped
1 Thai chili pepper or jalapeno (optional), or to taste (chili paste works too)
1/4 cup raw unsalted cashew nuts, roasted
Sea salt and black pepper to taste
For the cashew sour cream
1 cup raw unsalted cashew nuts soaked and drained
1 tablespoon apple cider vinegar
Nutritional yeast to taste
0.5-1 lime or lemon juice only, add to taste
Pinch sea salt
1/3-1/2 cup water depending on how thick you want it to be (nut or seed milk works too)
1/2 cup fresh chopped parsley
DIRECTIONS
- Preheat the oven to 400°F (200°C).
- Add pumpkin cubes to a baking sheet and drizzle with cooking oil. Season with black pepper to taste and roast for 30 minutes. Halfway through add chickpeas, toss to combine and roast until browned and crisp.
- Cook quinoa according to the instructions on the package. this will takes about 20 minutes.
- Meanwhile, heat cooking oil over medium heat in a skillet. Saute onion for 2 to 3 minutes, then stir in garlic and ginger and cook until onions are soft. Add tomatoes and cook until they start to fall apart and form a sauce-like consistency. Season with salt and black pepper to taste.
- When ready combine quinoa with the roasted veggies and tomato sauce. Mix well and top with cashew cream and extra roasted cashew nuts.
For the cashew sauce
- Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them the easier it will be to blend them into a smooth cream. (if you don't have the time or forgot to soak them, 30 minutes in hot water works too!)
- Add all cashew sauce ingredients to a small blender or food processor. Blend until a smooth paste.
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
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