Plant Power Bowl with Poblano Cashew Sauce

This is a delicious and healthy meal that is perfect for making ahead of time to pack up as weekday lunches. In my opinion it is just as delicious cold or room temp if you don’t have a way to warm it up when on the go, and there isn’t anything in the dish that will become “soggy” when topped with the Poblano Cashew Sauce long before eating. It is also very filling and satisfying when made as a dinner too, I just especially love that it can be prepped ahead of time for lunches!

This Plant Power Bowl is;

Healthy

Delicious

Filling

Satisfying

&

topped with a creamy, “cheesy”, spicy Poblano Cashew Sauce

This is definitely one of the most healthy meals you with find me thoroughly enjoying, I hope you thoroughly enjoy this recipe as well!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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2 Small Sweet Potatoes, peeled and sliced into 1/4 inch thick pieces

1 Bunch Broccolini, roughly chopped

2 Tablespoons Olive oil

1/2 Teaspoon Sea Salt

1/4- 1/2 Teaspoon Ground Black Pepper

2 Cloves Garlic, minced

1 Cup Quinoa

2 Cups Vegetable Broth

6oz Fresh Baby Spinach

Poblano Cashew Sauce

1 Cup Cashews, soaked 3 hours- Overnight

1 Poblano Pepper

1 Lime, juiced

1 Tablespoon Nutritional Yeast

1/2 Teaspoon Sea Salt

1/2 Cup Water

Instructions:

Preheat oven to 400°F

Wrap poblano pepper in foil.

Put sweet potato slices and broccolini on a large baking sheet that has been lined with parchment paper. Drizzle olive oil over sweet potatoes and broccolini, sprinkle on salt and pepper, sprinkle minced garlic over broccolini.

Cook sweet potatoes, broccolini, and poblano pepper at 400°F for 15- 20 minutes or until fork tender.

Meanwhile, using a 3qt saucepan, Cook quinoa with broth over medium-high heat until all the liquid is absorbed *Takes about 10-12 minutes after bringing to a rolling boil* Remove from heat, cover, and let steam 10 minutes.

To make the cashew cream sauce, remove seeds and then cut up roasted poblano, blend in a high powered blender or food processor with the soaked cashews, lime juice, nutritional yeast, salt, and water until smooth, stopping to scrape down sides of blender frequently.

Heat a large skillet over medium- high heat. Lightly oil skillet with olive oil, saute spinach until wilted, about 2-3 minutes.

To assemble Plant Power Bowls pile veggies on top quinoa, generously drizzle with Poblano Cashew Sauce, add extra lime juice, salt, and pepper if desired.

Serves: 4

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Enjoy!

 

 

 

 

 

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