This protein-packed quinoa bowl is my go-to weeknight meal. It’s filled with nutrients and the cashew cheese pate with sun-dried tomatoes and rosemary ties all of its components into a heavenly burst of flavors bringing the whole dish to a whole new level of deliciousness.
Veggie bowls are without a doubt my favorite dishes because they’re so incredibly delicious and versatile. You can throw pretty much anything you like into them and make a huge, nutrient-packed meal that sends your taste buds to foodie heaven. It’s also the perfect way to use up leftovers!
I often cook grains and beans in large batches on the weekend and have them ready in the fridge for the upcoming week. When I get home at night, all I need to do is cut up some veggies, tofu or pull out fresh sprouts, throw all that on the table and everyone can make a veggie bowl to their liking, family style.
More often than not, the grain (a pseudo grain, actually) starring in these self-assembled dinners is quinoa, mostly because we just can’t get enough of its nutty flavor. Plus its nutritional profile is hard to beat; I even included quinoa in my top 10 superfood list, it’s that awesome! This Latin American pseudo-grain is bursting with complete protein (yup, plant-based protein can be complete!), healthy carbs and even a small portion of good fats! It also contains insane amounts of important vitamins and minerals such as folate, magnesium and even iron (!!!) and the list goes on and on.
I won’t bore you with nutritional charts and all that, have a look yourself if you want to dig deeper. And in case you’d like to have all those grams and percentages translated into human language, stay tuned for a detailed post on quinoa that’s coming up soon in the brand new superfood section of WIN-WIN FOOD. The bottom line is: quinoa bowls rock!
But for now, let’s get back to the most important stuff, that is the food of course. When it comes to veggie bowls, or quinoa bowls in this case, what makes or breaks them is the creamy stuff you serve them with. That’s the element that can tie the flavors together and take pretty much any mix of grains, beans and veggies to a whole new level of deliciousness.
I mostly go with my garlic cashew cheese, orange tahini dressing or the avocado cheese sauce from my free e-book. But this time, I felt like mixing things up a bit. On a whim, I whipped up this sun-dried tomato cashew cheese pate and I’m telling you, it’s the best thing ever! The prep is super quick and easy so it fits perfectly with a weeknight dinner prep. You can also make it the day before and have it ready in the fridge. I actually prefer it that way as the flavors blend nicely and the pate is even tastier the next day.
- For the Cashew Cheese Pate
- ½ cup (70 g) cashews, soaked for a few hours (or use my quick soak method if you’re in a hurry)
- 2 halves sun-dried tomatoes, soaked together with the cashews
- a few leaves fresh rosemary (or a different herb of choice)
- 1 clove garlic (or garlic powder to taste)
- ¼ to ½ teaspoon lemon juice or apple cider vinegar (adjust to taste)
- ¼ teaspoon salt
- ¼ cup water
- For the rest of the bowl
- ½ cup (90 g) cooked quinoa
- ½ cup (50 g) mung bean sprouts, store-bought or home-grown ( you can grow your own in just few minutes a day!)
- ½ cup (about 4.5 ounces = 125 g) cubed smoked or marinated tofu
- Drain and rinse the cashews and place into a food processor with the rest of the pate ingredients.
- Process until totally smooth and creamy. Add a touch more water if necessary.
- Adjust the saltiness and lemon juice amount to your liking.
- Store in the fridge until ready to use or throw into a bowl right away and combine with the rest of the ingredients.
- Alternatively, you can even use it as a dip for veggies and crackers or spread it on toast :)
View Quinoa Bowl’s Nutritional Information
Feel free to play around with assembling the bowl: use whatever you leftover grain you have on hand, different sprouts or even sub steamed veggies and opt for smoked or marinated tempeh instead of the tofu if you like. Homemade marinated and roasted tofu or seitan are also great options (although with seitan the dish will no longer be gluten-free).
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