roasted veggie & quinoa with cilantro lime cashew sauce

this easy vegan dish gets a burst of color thanks to all the veggies. it comes together quickly and is loaded with fiber & flavor making it a great meal option during the week.

There’s little better than a huge sheet pan of roasted veggies.  It’s one of the easiest things in the world to prep on a Sunday and eat all week.

Which is exactly what I did THIS Sunday!  You can easily throw the veggies into a wrap, over your favorite whole grain or into a salad and you’ve got tons of easy meals in a matter of minutes.  I don’t know about you but the more time-saving, easy meals you can have during the work week, the better.

I decided to throw part of my batch this week over some quinoa to get some plant-based protein and I topped it with walnuts and this delicious cilantro lime cashew sauce.  And YOU GUYS.  This sauce.

In the words of Lorelai Gilmore, I want to take a BATH in this sauce.  It’s so delicious and I swear you would never know it was 100% vegan.  Using cashews as the base makes it super creamy and the cilantro-lime flavor is such a classic combination that you can’t go wrong with it.

This dish is hearty, satisfying and super simple to make.  It also keeps and reheats well for about a week so it’s an awesome make-ahead easy lunch or dinner option!

roasted veggie & quinoa with cilantro lime cashew sauce

• Author: Cait
• Prep Time: 5 minutes
• Cook Time: 20-30 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: dinner

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Description

this easy vegan dish gets a burst of color thanks to all the veggies. it comes together quickly and is loaded with fiber & flavor making it a great meal option during the week.

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Ingredients

Scale 1x2x3x

For the Wrap:

• 1 cup fresh broccoli florets, stems removed and roughly chopped
• 1 red bell pepper, de-seeded and chopped into squares
• 1/2 a medium red onion, chopped into chunks
• 1 parsnip, peeled and chopped into chunks
• 1 medium sweet potato, peeled and chopped into squares
• 1–2 tablespoons olive oil
• Salt and pepper to taste
• 1–2 tablespoons Italian seasoning
• 1 cup cooked quinoa
• 1/4 cup walnut halves

For the Sauce:

• 3/4 cup cashews
• 1/2 cup water
• 1/4 cup packed cilantro leaves
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Pinch of salt

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Instructions

1. Preheat oven to 425 degrees F
2. Line a baking sheet (I love these Nordic Ware sheets) with tin foil
3. Drizzle tin foil with 1 tablespoon olive oil
4. Lay chopped veggies in a single layer then drizzle with remaining tablespoon of olive oil
5. Sprinkle with salt, pepper and Italian seasoning then toss to combine, spreading the veggies back out into a single layer once evenly coated
6. Roast for 20-30 minutes, tossing halfway through to ensure even cooking
7. While veggies roast, cook quinoa according to package instructions and set aside
8. Then combine all ingredients for the sauce in a food processor and process until smooth (note you’ll have extra sauce. store in the fridge in an air-tight container up to 5 days)
9. Once veggies are done, toss with quinoa and top with sauce and sprinkling of walnuts

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Keywords: vegan, dinner, vegetarian

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recipes adapted from eatingwell.com