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 lime, juiced
- 1 teaspoon salt
- 1/4 cup water
Directions
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- Assemble salad ingredients in a bowl
- Make the dressing by adding all the ingredients to a high-speed blender. Mix until smooth.
- Top the salad with the dressing and mix before serving.