Southwestern Casserole with Cilantro-Lime Cashew Sauce

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!

Southwestern Casserole

• 1 cup dry quinoa
• 5 cups yams, diced
• 1 red pepper, seeded and diced
• 1 yellow pepper, seeded and diced
• 1 red onion, diced
• 2 Tbsp. coconut oil
• 1 can Edensoy black soybeans, drained
• 1½ tsp. Herbamare
• 2 tsp. cumin
• 2 tsp. chili powder

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.

Cilantro-Lime Cashew Sauce

• 2 cups raw cashews
• 2 cups water + 1¼ cup water
• 1 cup cilantro
• juice of one lime
• 1 clove garlic, finely minced
• 1 tsp. Herbamare

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.