Red quinoa with smoky sweet pepper sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

heat oven to 200 degrees C (i’m lowkey lazy rn to look it up in Fahrenheit) and line a baking sheet with baking paper

Step 2

place capsicum (bell pepper) skin-side up on a baking sheet. bake for 20 minutes, or until soft. set aside to cool.

Step 3

meanwhile, rinse the soaked cashews

Step 4

blend cooled capsicum (bell pepper) and cashews with the rest of your sauce ingredients in a high speed blender until soft and creamy. set aside.

Step 5

place cauliflower in a bowl with oil, salt, pepper and toss to coat evenly. place on baking sheet with the peppers and bake for 20 minutes, or until golden brown

Step 6

place quinoa, water, grated beet, a pinch of salt in a small pan. cover and bring to a boil, reduce the heat and simmer covered for about 10 minutes. set aside

Step 7

cook green beans in hot water or in a steam basket until tender

Step 8

assemble quinoa, beans and cauliflower in your bowl, drizzle with smoky pepper sauce and top with toasted cashews and scallions