A modern, deconstructed take on borscht. This nutritious vegan bowl features earthy roasted root vegetables and fluffy quinoa, all brought together with a tangy and creamy dill-cashew sauce for a satisfying and colorful meal.
Malzemeler
- 300g raw beets, peeled and cubed
- 200g carrots, peeled and sliced
- 200g potato, cubed
- 2 tablespoons (30ml) olive oil
- 1 teaspoon dried thyme
- 120g quinoa
- 240ml vegetable broth or water
- 75g raw cashews, soaked in hot water for 20 minutes
- 80ml water
- 15g fresh dill, chopped
- 1 tablespoon (15ml) lemon juice
- 1 clove garlic
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the cubed beets, carrots, and potato with olive oil, dried thyme, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the vegetables are roasting, rinse the quinoa under cold water. In a small pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
- 3.To make the sauce, drain the soaked cashews. Add them to a high-speed blender with 80ml of fresh water, chopped dill, lemon juice, garlic, and a pinch of salt. Blend until completely smooth and creamy.
- 4.Fluff the cooked quinoa with a fork. To assemble, divide the quinoa between two bowls.
- 5.Top the quinoa with the roasted root vegetables. Drizzle generously with the dill-cashew cream and garnish with any remaining fresh dill before serving.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is packed with plant-based protein and fiber from quinoa and cashews, promoting satiety. The beets provide essential nitrates for cardiovascular health, while the vibrant vegetables offer a rich array of vitamins and antioxidants for a balanced meal.
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