Squash and Quinoa Bowl with Lemon Cashew Dressing

2.8 (11 reviews)

Adapted and published with permission from Marco Borges


Squash and Quinoa Bowl with Lemon Cashew Dressing



  • 2 yellow summer squash, cubed
  • 1/4 tsp. plus 2 pinches sea salt
  • 1/4 cup unsalted cashews, soaked in 1/4 cup warm water for 30 minutes or overnight in the fridge
  • 2 tsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 2 cups arugula
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1/2 cup cooked quinoa
  • 1 can salt-free chickpeas, drained and rinsed
  • 1/2 avocado, sliced
  • 1 tsp. black pepper
  • 1 tsp. dried parsley


  • Preheat the oven to 350°F and oil a baking sheet or line with parchment paper.
  • Add the squash to the baking sheet and sprinkle with a pinch of the sea salt. Bake for 20 to 25 minutes.
  • Blend the soaked cashews and water with the nutritional yeast, lemon juice, and 1/4 teaspoonful of the sea salt in a food processor or high-powered blender until creamy.
  • In a large bowl, add the arugula, lettuce, tomatoes, quinoa, chickpeas, and squash. Top with the sliced avocado, remaining sea salt, black pepper, and parsley and drizzle with the dressing.

[peta-video youtube=”u7P4IOz2F7k”]

Find more vegan recipes at 22DaysNutrition.com.

Rated 2.8/5 based on 11 reviews

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