You have never tried a Southwestern Casserole like this one! Topped with a creamy Cashew Cilantro-Lime dressing for a fresh pop of flavour, this dish is truly unique--and easy to make. Oh yeah, it's vegan too!
Combine quinoa with 2 cups of water into a saucepan and bring to a boil. Reduce and let simmer for 20 minutes. Set aside and let cool.
In a metal roasting pan, melt coconut oil. Add in diced yams, diced peppers, diced red onion and ½ tsp Herbamare. Cover with foil and let roast at 375°F for 20 minutes. Remove foil for 15 minutes and let brown up a little. In a large bowl, combine the quinoa, black soybeans, cumin, chili powder, yam mixture, and remaining tsp of Herbamare. Mix well and spoon into a greased 9x13” baking dish. Cover with foil and bake at 350°F for 20 minutes or until mixture is piping hot.
If desired, drizzle cilantro-lime cashew sauce over top of casserole when you serve it.
Soak cashews overnight in 2 cups water. Drain off in the morning. Place soaked cashews in a blender and add in 1¼ cups water, cilantro, lime juice, and Herbamare. Process until mixture is liquid. Drizzle over casserole if desired.
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