Quinoa Veg Bwl Lmn Cshw Drssng Detail

Quinoa Veggie Bowl with Lemon-Lime Cashew Dressing with Truvía® Nectar  

This Quinoa Veggie Bowl is as vibrant as it is delicious! A hearty bowl of quinoa and fresh veggies with a reduced-sugar Lemon-Lime Cashew dressing, this recipe is made with Truvía® Nectar and contains 33% less sugar* than the full-sugar version. Makes 6 servings

  • Serving size: 1 bowl (294g)
300 Calories


Cooked Quinoa
  • 1 cup quinoa, rinsed

  • 3 cups water

  • 2 tsp ground cumin

  • 18 tsp salt

  • 2 tsp parsley, washed and minced

  • 12 cup green onions, washed and minced

Roasted Sweet Potatoes
  • 2 cups sweet potatoes, washed, peeled and cut into bite sized pieces

  • 4 sprays cooking spray

  • 18 tsp cinnamin

  • 18 tsp salt

Chopped Avocado
  • 1 medium ripe avocado, washed, peeled and pitted

  • 2 tsp cilantro, washed and chopped

Lemon-Lime Cashew Dressing
  • 14 cup cashews soaked in 12 cup hot water

  • 1 clove garlic

  • 18 tsp red pepper flakes

  • 3 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tbsp lime juice

  • 2 tsp Truvía® Nectar

  • 14 tsp salt

Other Bowl Ingredients
  • 1 cup canned black beans, rinsed and drained

  • 4 cups spinach, washed and chopped

  • 1 cup tomatoes, washed and chopped


  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Place the cashews in a container and cover them with hot water - set aside to soak for 10-20 minutes.

For the quinoa:
  1. In a medium pot over medium heat, bring the water, cumin and salt to a boil.

  2. Pour in the rinsed quinoa and whisk together.

  3. Cover, reduce heat to low and let simmer for 20 minutes.

  4. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes.

  5. Fluff with a fork and mix in the minced parsley and green onions.

For the sweet potatoes:
  1. Toss the sweet potatoes with cooking spray, cinnamon and salt in a sealed container.

  2. Pour out onto a parchment paper-lined baking sheet.

  3. Bake for 18-20 minutes until golden brown and tender.

  4. Set aside to cool.

  5. Divide into 6 servings.

For chopped avocado:
  1. On cutting board, dice up avocado and the cilantro.

  2. Chop everything together until well combined but still chunky.

  3. Divide into 6 servings.

For the Lemon-Lime Cashew Dressing:
  1. Drain the cashews and ass them to a blender with the garlic, red pepper flakes, olive oil, lemon juice, lime juice, salt and Truvía® Nectar.

  2. Puree on high until smooth.

To construct the bowl:
  1. Spread out six bowls.

  2. Assemble the bowls by dividing the spinach, chopped tomates and quinoa between the 6 bowls.

  3. Add 16 of the sweet potatoes and 16 of the black beans to the sides of the bowls.

  4. Top with 16 of the chopped avocado.

  5. Drizzle the dressing evenly over all 6 bowls.

  6. Serve and store leftover in refrigerator.

*Each serving has 300 calories and 4 grams of sugar per serving, compared to the full-sugar version that has 310 calories and 6 grams of sugar per serving.

Nutrition Per Serving

Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 300mg
Total Carbohydrate 39g
Dietary Fiber 7g
Sugars 4g
Protein 8g
Vitamin A 35% DV
Vitamin C 45% DV
Calcium 8% DV
Iron 20% DV