Warm Sweet Potato and Quinoa salad with a Cashew Drizzle

Sweet potato is a delicious, hearty and healthy vegetable that can be incorporated into a plant based meal in many different ways. The warmth from the sweet potato and quinoa paired with the creamy cashew dressing and the freshness of the greens is a great cosy night meal. This recipe also works well at room temperature, perfect for next day’s lunch!

• 1 sweet potato, peeled and cubed
• 1 tbsp. olive oil
• 1 tsp. kosher salt
• ½ tsp. ground black pepper
• 2 c. chopped arugula
• 1 c. cooked quinoa

Preheat oven to 375ºF. Line a sheet pan with parchment paper and toss the sweet potato cubes with the olive oil, salt and pepper. Cook for 20-25 minutes until the cubes are tender and browning. Turn off the oven and keep them warm by covering with tinfoil.

On a serving plate, arrange the arugula, scoop on the cooked quinoa and sprinkle with the sweet potato cubes, top with the cashew drizzle. This would also work as a Buddha bowl style meal.

Cashew Drizzle

• ¼ c. cashew butter
• ½ c. full fat coconut milk
• zest of 1 lime
• ½ tbsp. brown sugar
• 1 tbsp. soy sauce
• 2 tbsp. fresh cilantro
• 2 green onions,roughly chopped
• 1-3 tbsp. warm water

Combine the above ingredients into a blender to make this delicious, creamy dressing. The variation in water added is purely a personal consistency choice, thin versus thick dressing.