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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
Ingredients
  • subheading: For the Quinoa:
  • 1 cup dried quinoa
  • 1¼ cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons minced flatleaf parsley
  • 3 green onions, minced
  • subheading: For the Roasted Sweet Potatoes:
  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 2 tablespoons olive oil
  • pinch of cinnamon
  • kosher salt
  • subheading: For the Black beans:
  • 1 cup canned black beans, rinsed and drained.
  • Kosher salt
  • subheading: For the Smashed Avocado:
  • ½ a large ripe avocado
  • 2 teaspoons chopped cilantro
  • ½ teaspoon lime juice
  • kosher salt
  • subheading: For the Salad:
  • 3 cups Greens (I used arugula and baby spinach)
  • 1 cup Cherry Tomatoes, halved
  • subheading: For the Spicy Lemon Cashew Dressing:
  • ¼ cup cashews
  • ½ cup hot water
  • 1 clove garlic
  • ⅛ to ¼ teaspoon red pepper flakes (depending on how spicy you like it)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons agave
  • kosher salt
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