Page 66 - EatingWell Special Edition Superfoods 2019
P. 66
THE
TAHINI-BASED
DRESSING AND
CASHEW TOPPING
ARE GREAT
SOURCES OF
HEART-HEALTHY
UNSATURATED
FATS.
Rainbow Buddha Bowl ½ teaspoon reduced-sodium in a blender. Blend until smooth.
with Cashew Tahini Sauce tamari or soy sauce 2. Place lentils and quinoa in
ACTIVE: 20 min ¼ teaspoon salt the center of a shallow serving
TOTAL: 20 min ½ cup cooked lentils bowl. Top with cabbage, beet,
This vibrant bowl is packed with ½ cup cooked quinoa pepper, carrot and cucumber.
nutrients that will help keep you ½ cup shredded red cabbage Spoon 2 tablespoons of the
feeling full for hours. Find pre- ¼ grated raw beet cashew sauce over the top (save
cooked lentils in the refrigerated ¼ cup chopped bell pepper extra sauce for another use).
section of the produce department. ¼ cup grated carrot Garnish with cashews, if desired.
¾ cup unsalted cashews ¼ cup sliced cucumber SERVES 1
½ cup water Toasted chopped cashews CAL 361 / FAT 10G (SAT 2G) / CHOL 0MG /
¼ cup packed parsley leaves for garnish (optional) CARBS 54G / TOTAL SUGARS 9G
1 tablespoon lemon juice or (ADDED 0G) / PROTEIN 17G / FIBER 14G /
cider vinegar 1. Combine cashews, water, SODIUM 139MG / POTASSIUM 941MG
1 tablespoon extra-virgin parsley, lemon juice (or vinegar),
olive oil oil, tamari (or soy sauce) and salt
62 E A T I N G W E L L
