Quinoa, Sweet Potato, & Cashew Grain Bowl

Grain Bowl

Ingredients

• 1 cup quinoa, tri-colored
• 1 large sweet potato
• 2 radishes, sliced thin
• 10 leaves cilantro
• 1/8 cup cashews, toasted
• 3 tbsp orange cashew ginger dressing
• 1 pinch ground coriander
• olive oil
• salt

Instructions

1. Pour quinoa into a pot and cover with water by 4 inches. Bring to a boil over high heat and cook for about 6 minutes or until the quinoa is tender. Place the grains in a medium mesh strainer and strain out the water. Cool down by spreading out quinoa on a sheet tray.
2. Pre-heat oven to 350 degrees F and place a sheet tray in the oven to get hot. Peel sweet potato with a vegetable peeler and slice into large bite-sized chunks. Toss the sweet potato chunks with just enough olive oil to coat and some salt in a mixing bowl. Place the sweet potatoes onto the hot sheet pan in an even layer and roast for 25-30 minutes or until tender, then let cool.
3. Mix the quinoa, sweet potatoes, and cashews together in a mixing bowl. Fold in the dressing and sprinkle in the ground coriander. Garnish with cilantro and radish.

Orange-Cashew Dressing

Ingredients

• 1 cup fresh squeezed orange juice
• 1/3 cup rice wine vinegar
• 1 small knob of ginger, peeled
• 1 tbsp honey
• 2/3 cup cashews, raw
• 2 tsp salt
• 1 1/2 cup blended olive oil

Instructions

Place all ingredients in a blender except for the oil and blend until smooth. With the blender still running, slowly pour in the oil.