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Vegan Spring Buddha Bowl with Minty Cashew Dressing
KARA LYDON19Ingredients
50Minutes
990Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch asparagus (ends trimmed)
- 1 bunch radishes (stems removed and radishes halved)
- 8 oz. sugar snap peas
- 3 Tbsp. olive oil (divided)
- salt
- pepper
- 1 cup dry quinoa
- 14 oz. firm tofu (package extra-, drained and pressed, cut into 3/4-inch slices)
- 1 Tbsp. sweet white miso paste
- 1 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 tsp. honey
- 1 cup cashews (soaked in 3 cups water for at least two hours)
- 1 Tbsp. mint (chopped)
- 1 Tbsp. shallot (minced, about 1/2 shallot)
- 1 tsp. minced garlic (about 1 clove garlic)
- 3 Tbsp. olive oil
- 1/2 cup water
- 1/2 tsp. salt
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories990Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium1040mg43% |
| Potassium1380mg39% |
| Protein42g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber13g52% |
| Sugars12g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium90% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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