Bean Bowl with Sweetgreen Inspired Spicy Cashew Dressing

This salad has it all. Inspired by the Crispy Rice Bowl from Sweetgreen, we swapped chicken for beans (obvs!) and toasted quinoa for rice and topped it with a spicy cashew dressing. It's got crunch, a rainbow assortment of flavors, and a good bit of spice. 

Ingredients

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Bowl

• 1/2 cup arugula
• 1/2 cup cooked Calypso beans (or bean of your choice)
• 1/2 cup raw red cabbage, chopped
• 1/4 cup raw carrots, sliced or shredded
• 1/4 cup cucumbers, cubed
• 1/4 cup toasted almonds, chopped
• 1/2 cup wild rice
• Toasted quinoa, sprinkled on top 
• 1/2 lime, juiced

Dressing

• 1 cup cilantro
• 1 garlic clove
• 1 1/2 inch piece of fresh ginger, peeled
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon rice wine vinegar
• 1 teaspoon chili flakes 
• 1/2 cup of roasted cashews 
• 1/2 limed, juiced
• 1 teaspoon salt
• 1/4 cup water 

Directions

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1. Assemble salad ingredients in a bowl 
2. Make the dressing by adding all the ingredients to a high-speed blender. Mix until smooth.
3. Top the salad with the dressing and mix before serving.