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!
- 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
- 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
- Preheat oven to 425 degrees F
- Line a baking sheet (I love these Nordic Ware sheets) with tin foil
- Drizzle tin foil with 1 tablespoon olive oil
- Lay chopped veggies in a single layer then drizzle with remaining tablespoon of olive oil
- Sprinkle with salt, pepper and Italian seasoning then toss to combine, spreading the veggies back out into a single layer once evenly coated
- Roast for 20-30 minutes, tossing halfway through to ensure even cooking
- While veggies roast, cook quinoa according to package instructions and set aside
- 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)
- Once veggies are done, toss with quinoa and top with sauce and sprinkling of walnuts
recipes adapted from eatingwell.com2