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.
Ingredients
Scale
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
Instructions
- 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
Keywords: vegan, dinner, vegetarian
