Veggie Power Bowl with Cashew Honey Mustard Dressing
Total Time: 14 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 2 servings
- Veggie Power Bowl
- 1 tablespoon coconut oil, melted
- 1 medium sweet potato, diced
- 6 ounces extra firm tofu, drained and diced
- 1 teaspoon cinnamon
- 2 cups spring greens
- 1 cup cooked quinoa
- 1/2 cup dried Montmorency tart cherries
- 2 tablespoons shelled sunflower seeds
- Cashew Honey Mustard
- 1/2 cup raw cashews
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1/4 cup water
- 1/8 teaspoon paprika
Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper. Arrange tofu and sweet potatoes on sheet; coat with coconut oil and cinnamon. Bake for 30 minutes.
Meanwhile, soak cashews in water for at least 15 minutes. Place cashews in food processor and process until ground. Add yellow mustard and honey to food processor and process until combined. Slowly pour in water and continue to process for a minute or so until dressing is formed. Add paprika to food processor and give it a quick whirl in the food processor to combine.
To assemble the power bowls, add 1 cup lettuce to each bowl. Top each bowl of lettuce with ½ cup quinoa, ½ sweet potato, 3 ounces tofu, ¼ cup dried Montmorency tart cherries, and 1 tablespoon sunflower seeds. Drizzle 1-2 tablespoons of dressing.
Recipe courtesy of Kristina LaRue, LoveandZest.com