sweetgreen Spicy Cashew Dressing + Custom Bowl

{Makes around 4 Servings}

The Spicy Cashew Dressing has a cult like following and for good reason, it's creamy, spicy, savory and tastes good with almost any topping combo at sweetgreen. I couldn't believe that sweetgreen would post a video giving away their ingredients so when I saw this I knew I had to give it a try for myself at home and I was shocked by the results. I had to estimate how much of each ingredient they use and the recipe turned out great! Enjoy with your favorite salad toppings or with my favorites of tofu, mushroom, sweet potato, almond, tomato and cucumber!

Salad Ingredients:

Mesclun Mix, or your favorite salad mix

1 head broccoli

1 sweet potato

1 block extra firm tofu

8 oz. mixed mushrooms (I used portobello & crimini mushroom)

1/3 cup almonds

1 block tofu

1 package grape tomatoes

1 cucumber

sweetgreen Spicy Cashew Dressing:

1/3 bunch cilantro

1 clove garlic

1 in. ginger

2 tbsp. cashew butter

1 tbsp. sesame oil

2 tbsp. neutral vegetable oil

1 lime, juiced

1 tbsp. water

1 tsp. maple syrup

1 tbsp. rice wine vinegar

1 tsp. umami seasoning

1/4 tsp. red chili flakes

Umami Seasoning:

1/4 cup nutritional yeast

1 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper 

1/2 tsp. paprika

1/2 tsp. cumin

1/4 tsp. cayenne

Directions:

1. Combine the ingredients for the umami seasoning in a mason jar and shake. Set aside, this will be used to coat the vegetables, tofu and in the dressing later.

2. Preheat the oven to 400 degrees. Drain your tofu and lightly press to remove excess moisture. Coat your tofu in 1 tsp. of sesame oil, 1 tsp. neutral vegetable oil and 1 tsp. of umami seasoning. Place on a baking tray and bake for 25-30 minutes, flipping halfway through so it's cooked evenly.

3. While the tofu cooks, begin prepping your roasted vegetables by thinly slicing sweet potato and dicing the mushroom and broccoli into bite-sized pieces. Add 2 tsp. sesame oil, 2 tsp. neutral vegetable oil and 1 tbsp. umami seasoning. Place on a baking tray and bake for 20 minutes, remove broccoli and mushrooms and then bake sweet potatoes for another 20 minutes or until cooked through.

4. Prep your salad dressing by combining all of the Spicy Cashew Ingredients in a food processor or use an emulsion blender to blend until there are no cilantro stems left.

5. Cut the grape tomatoes in half and dice the cucumber. Roughly chop the almonds.

6. In a medium bowl add your salad greens along with 1/4 of the roasted vegetables, tofu, fresh vegetables, almonds and coat in the spicy cashew dressing. Toss until combined and serve.

This recipe makes around 4 servings and makes for a healthy lunch!