Green Bowl with Caesar salad dressing
Servings 2 portions
Ingredients
- 120 g quinoa
- 1 handful salad
- 1 pepper
- 1 zucchini
- 2 carrots
- 1 smal broccoli
- 2-3 branches of thyme
- 1-2 branches of rosemary
Ingredients vinaigrette
- 60 ml tamari
- 60 ml orange juice
- 2 tbs lemon juice
- 3 t coconut blossom sugar
- 1 pinch of black pepper
Ingredients Caesar salad dressing
- 100 g cashews 3-4 hours soaked in water
- 1 lemon
- 1 garlic clove peeled
- 1/2 avocado
- 3 tbs cider vinegar
- 1 tbs olive oil
- 1/2 bunch of parsley
- 1 tbs sea salt
- 1 t black pepper
Instructions
- Cook the quinoa according to the instructions on the packet and set aside. Mix the ingredients for the vinaigrette in a bowl and set aside. Clean the salad. Wash carrots and courgettes, cut lengthwise in half and cut into broad cubes. Wash the peppers and cut into strips. Then place the vegetables (except for the salad leaves) on a baking tray lined with baking paper. Sprinkle with olive oil, salt and pepper. Add thyme and rosemary and bake at 200 degrees for about 15 minutes.
- Fill the prepared ingredients into a bowl next to each other and pour the vinaigrette over it.
- Put the ingredients for the Caesar salad dressing in a mixer or purée finely with a hand blender. Then pour over the bowl.
Notes
The Caesar salad dressing keeps fresh in the refrigerator for about 2-3 days.