Watermelon & Arugula Bowl With Creamy Cashew Dressing
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A light and hydrating summer bowl with watermelon, blueberries, chickpeas, quinoa, and arugula, topped with a creamy cashew dressing. Perfect for picnics or beach days.
Ingredients
- 2 arugula
- 473 ml cooked chickpeas
- 473 ml cooked quinoa
- 473 ml diced watermelon diced
- 118 ml blueberries
- 29.6 ml fresh mint leaves
- 29.6 ml pepitas
- 0.5 medium lime halved
- 118 ml Creamy Cashew Dressing
- 118 ml raw cashews soaked in water for 30 minutes
- 118 ml water
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml extra-virgin olive oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 147 mg
- Iron: 12.1 mg
- Magnesium: 511 mg
- Phosphorus: 1119 mg
- Potassium: 1419 mg
- Zinc: 8.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 arugula
- 473 ml cooked chickpeas
- 473 ml cooked quinoa
- 118 ml blueberries
- 29.6 ml fresh mint leaves
- 29.6 ml pepitas
- 118 ml Creamy Cashew Dressing
- 118 ml water
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml extra-virgin olive oil
- sea salt
- freshly ground black pepper
Prepare
- Dice 473 ml diced watermelon
- Halve 0.5 medium lime
- 118 ml raw cashews, soaked in water for 30 minutes
Let's Cook
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Step 1.
Rinse and drain the soaked cashews. In a blender, combine the cashews, ½ cup water, lemon juice, olive oil, salt, and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 2.
Assemble each bowl with half of the arugula, chickpeas, quinoa, watermelon, blueberries, mint, and pepitas.
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Step 3.
Garnish each bowl with a lime wedge and drizzle with the creamy cashew dressing.