Lemon Tahini Cream Sauce Quinoa and Veg Bowl
The sauce truly makes the dish. Keep them on hand and pour over any bowl, salad, or pasta dish. This simple lemon cream sauce is light, lemony, refreshing, and healthy. Sauces like these are made in a pinch, and all you need is a high powered blender to cream everything together. They use raw ingredients for the most part, and you can mix and match with some ingredients and it will still come out great. Quinoa bowls are a great way to get a filling and nutritious meal, topped with stir fried or even raw vegetables, they are simple and delicious.
Lemon Tahini Cream Sauce Quinoa Bowl
- 3-4 cups cooked quinoa
- 1 large sweet potato
- 1 cups chopped mushrooms
- 1 diced onion
- 1 diced pepper
- Lemon Tahini Cream Sauce
- juice of 2 lemons
- 1/4 cup handful raw cashews (soaked in water up to 12 hours if possible)
- 1/4 cup handful raw sesame seeds
- 1/3 cup olive oil
- 1 cup unsweetened almond milk
- 1 tbsp maple syrup
- 1/2 clove garlic
- optional; 1 tbsp grated ginger
- salt, cayenne, pepper
Cook the quinoa, and as its cooking start the veggies.
First, sauté the onions and mushrooms in an oiled skillet on medium high heat until they are golden. Add the chopped sweet potato and pepper. It will take about 10 to 15 minutes for them to brown up good, continuously move them around so they evenly fry, and add more oil if needed.
To make the sauce, blend all ingredients on high until it turns into a creamy whip. The sauce should be loose, but you can adjust the amount of almond milk more or less, to make it thinner or thicker to your liking.
Pour over the bowl and serve.
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