When I jumped on the sheet pan meal bandwagon last week, I mentioned that I’d be making my roasted sweet potato and black bean hash into several other meals, and this salad is one of them. You basically throw the leftover veggies onto a bed of greens, drizzle with a dressing, and devour. The only trick is to have the right dressing. I tried several before I landed on this creamy cashew lime dressing as my favorite.
After I made a batch of the sweet potato and black bean hash I blogged about last week, I ate it for a bunch of meals, and then I made another batch. This time I left out the corn (because I didn’t have any), and added a block of cubed tofu. It took about 15 minutes longer to roast, but other than that it was the exact same prep.
You can (and I did, another time I ate this meal), add a cooked grain like quinoa or farro for extra texture and flavor, and sliced avocado and sriracha drizzled on top is always encouraged.
The salad itself is so simple that I don’t think it needs instructions, but here’s the cashew lime dressing I made to go with it. It’s creamy and refreshing, easy, and, of course, vegan.
Cashew Lime Dressing
1 cup raw cashews, soaked in water on the counter for a few hours, or overnight in the fridge, then drained
1/2 – 3/4 cup water (plus more if you like a thinner dressing)
1 clove garlic
zest of half a lime
juice of 1 – 2 limes
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of cayenne
Add cashews, 1/2 cup water, garlic, lime zest, juice from 1 lime, chili powder, onion powder, cumin, cayenne, salt, and pepper to a high powdered blender or food processor. Purée until super smooth and creamy. Taste, and add more lime if desired. If the dressing seems too thick, add a tablespoon of water at a time and blend until you reach your desired thickness.