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Ingredients
Quinoa
1/2 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon kosher salt
3 green onions minced
Roasted Sweet Potatoes
1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/2 teaspoon kosher salt
Black Beans
1 cup cooked black beans 1 can rinse & drained
1 tablespoon olive oil
1/2 large onion chopped fine
1/2 large red sweet pepper
1 clove garlic minced
1/2 teaspoon cumin
1/2 teaspoon kosher salt
Cilantro-Avocado Dressing
1 large avocado
2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
1/4 cup chopped fresh cilantro
1/2 teaspoon lime zest
Juice of one lime
Spicy Maple-Lemon Cashew Sauce
1/3 cup cashews
1 cup very hot water
2 clove garlic
1/8 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons maple syrup
Pinch kosher salt
Additional Ingredients
5-6 cups salad greens
2 cups Cherry Tomatoes halved
Instructions
Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.
Seasoned Quinoa
Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
Remove from heat. (Keep the lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.
Roasted Sweet Potatoes
Preheat oven to 400°F.
In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork-tender. Remove from oven and allow to cool.
Black Beans:
While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add the minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
Add black beans, cumin, and salt and cook for 5 more minutes, until beans are tender.
Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck!
Set aside and allow to cook completely.
Cilantro-Avocado Dressing
Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck!
If the mixture is too thick, add a little extra water.
Spicy Maple-Lemon Cashew Sauce
Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice, and maple syrup.) Puree on high until smooth. Season to taste.
ASSEMBLY
Evenly distribute greens at the bottom of a very large, flat-bottom bowl.
Mound Quinoa in the middle.
Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.
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