T7X Magazine

Recipes

Warm Sweet Potato and Quinoa salad with a Cashew Drizzle

March, 2020

Sweet potato is a delicious, hearty and healthy vegetable that can be incorporated into a plant based meal in many different ways. The warmth from the sweet potato and quinoa paired with the creamy cashew dressing and the freshness of the greens is a great cosy night meal. This recipe also works well at room temperature, perfect for next day’s lunch!

1 sweet potato, peeled and cubed

1 tbsp. olive oil

1 tsp. kosher salt

½ tsp. ground black pepper

2 c. chopped arugula

1 c. cooked quinoa

Preheat oven to 375ºF. Line a sheet pan with parchment paper and toss the sweet potato cubes with the olive oil, salt and pepper. Cook for 20-25 minutes until the cubes are tender and browning. Turn off the oven and keep them warm by covering with tinfoil.

On a serving plate, arrange the arugula, scoop on the cooked quinoa and sprinkle with the sweet potato cubes, top with the cashew drizzle. This would also work as a Buddha bowl style meal. t7x

Cashew Drizzle

¼ c. cashew butter

½ c. full fat coconut milk

zest of 1 lime

½ tbsp. brown sugar

1 tbsp. soy sauce

2 tbsp. fresh cilantro

2 green onions, roughly chopped

1-3 tbsp. warm water

Combine the above ingredients into a blender to make this delicious,
creamy dressing. The variation in water added is purely a personal consistency choice, thin versus thick dressing.