roasted veggie and quinoa with cilantro lime cashew sauce // cait's plate

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


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.



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
  • 12 tablespoons olive oil
  • Salt and pepper to taste
  • 12 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


  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

Keywords: vegan, dinner, vegetarian

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