Vegan Bean Bowl with Cashew-Garlic Dressing

One of the best “throw-it-together” bowls: warm beans, roasted veggies, grains, and a silky cashew-garlic dressing that makes everything taste amazing. Healthy, high-fiber, protein-rich, and totally customizable. Makes 8 servings.

• High-fiber, protein-rich, and totally customizable
• Silky cashew-garlic dressing ties it all together
• Great for meal prep — batch each component separately

Ingredients

Base

• 1 can pinto beans
• ½ cup frozen seasoning
• 1 tsp garlic powder or 1 garlic clove, chopped
• ½ cup vegan broth
• 1 Tbsp soy sauce or coconut aminos
• 1 Tbsp maple syrup
• Hot sauce or cayenne, to taste
• Sriracha, to taste
• Salt and pepper, to taste

Sides

• 1 stalk broccoli
• 10 baby potatoes
• 1 spaghetti squash
• 1 cup farro

Broccoli Seasoning

• Salt and pepper
• 1 Tbsp maple syrup
• 1 Tbsp soy sauce or coconut aminos

Cashew Garlic Dressing

• ⅓ cup soaked raw cashews (10 minutes in boiling water)
• ⅓ cup water
• 2 garlic cloves
• Juice of ½ lemon
• 1 Tbsp apple cider vinegar
• 1 tsp (or more) red chili sauce or sriracha
• 1 Tbsp soy sauce or coconut aminos
• Salt and pepper, to taste
• 1–2 drops stevia

Directions

1. Base: Sauté the frozen seasoning in a pan with a splash of vegan broth or olive oil. Add the garlic. Add hot sauce or cayenne, salt, and pepper. Add the drained pinto beans and vegan broth. Cover and cook on low until heated through.
2. Broccoli: Boil salted water. Add the broccoli for 2–3 minutes, until bright green. Drain. Return to the pot and season with salt, pepper, maple syrup, and soy sauce. Cover 30 seconds, then remove from heat.
3. Potatoes: Cut into halves or quarters. Spray with avocado or olive oil. Roast on parchment at 425–450°F for about 20 minutes, or air fry until crisp. Season with salt and pepper.
4. Spaghetti Squash: Cut in half, remove seeds, and rub with olive oil. Bake at 400°F for about 40 minutes. Cool 10 minutes, then scrape into “spaghetti.”
5. Farro: Cook 1 cup according to package instructions.
6. Dressing: Blend all dressing ingredients until smooth. It thickens when chilled.

Serving Tip

Combine the farro, potatoes, beans, broccoli, and spaghetti squash in a bowl. Top with hemp hearts and pumpkin seeds (or any chopped nuts), then drizzle with the cashew garlic dressing.

Macros (Per Serving – 8 Servings)