Rainbow Buddha Bowl with Cashew Tahini Sauce
Mixed Green Salad with Tarragon Vinaigrette
Ingredients
- 3 cups unsalted cashews
- 2 cups water
- 1 cup packed parsley leaves
- ¼ cup lemon juice or cider vinegar
- ¼ cup extra-virgin olive oil
- 2 tsp reduced-sodium tamari or soy sauce
- 1 tsp salt
- 2 cups cooked lentils
- 2 cups cooked quinoa
- 2 cups shredded red cabbage
- 1 cup grated raw beet
- 1 cup chopped bell pepper
- 1 cup grated carrot
- 1 cup sliced cucumber
- Toasted chopped cashews for garnish (optional)
Instructions
- Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
- For one bowl, place ¼ of lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 Tbsp of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired. Repeat for remaining 3 servings.
Side Dish Ingredients
- ⅓ cup extra-virgin olive oil
- 3 Tbsp white-wine vinegar
- 2 scallions, minced
- 2 tsp chopped fresh tarragon or ½ tsp dried
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- 16 cups mixed salad greens (10 oz)
Side Dish Instructions
- Combine oil, vinegar, scallions, tarragon, mustard and salt in a jar. Cover and shake until well combined. Place greens in a large salad bowl. Just before serving, drizzle the vinaigrette over the greens and gently toss to coat.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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