Red Quinoa with Smoked Sweet Pepper Sauce
This bowl is one of my go-to favourites during the week, and it will become one for you too. There are many variations that you can create, the options here are endless. I totally recommend you make extra of everything for a delicious wrap or salad the following day.
By Coconut Bowls and @tastyasheck
Spicy sweet pepper sauce:
- 3 capsicums, halved
- 1/2 cup cashews, soaked for 4 hours
- 1/4 tsp garlic powder
- Chilli powder, to taste
- 1/4 tsp chipotle pepper
- 6–8 mint leaves
- 1 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 cup water
- Sea salt, to taste
- 1 small cauliflower, sliced
- 1 tsp olive oil
- Salt and pepper, to taste
- 1/2 cup quinoa rinsed
- 1 cup water
- 2 Tbsp beetroot, finely grated
- 100g / 3.5oz green beans
- 1/4 cup raw cashews, toasted
- 1 spring onion, finely sliced
- Heat oven to 200°C / 390F and line a baking tray with baking paper.
- Place capsicums skin-side up on baking sheet. Bake for 20 minutes, or until soft. Set aside to cool.
- Meanwhile, rinse the soaked cashews.
- Blend cooled capsicum and cashews with the rest of your sauce ingredients in a high-speed blender until soft and creamy. Set aside.
- Place cauliflower in a bowl with oil, salt, pepper and toss to coat evenly. Place on baking sheet and bake for 20 minutes,
or until golden brown.
- Place quinoa, water, grated beet, a pinch of salt in a small pan. Cover and bring to the boil, reduce the heat and simmer covered for about 10 minutes. Set aside.
- Cook green beans in hot water or in a steam basket until tender.
- Assemble quinoa, beans and cauliflower in your Coconut Bowls, drizzle with smoky pepper sauce and top with toasted cashews and spring onions.
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Coconut Bowls are a little piece of tropical paradise that you can bring to your kitchen. See all recipes by Jake