Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce recipe

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Ingredients

1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
¼ cup hemp milk
½ jalapeno pepper with seeds, or more to taste
½ teaspoon salt
1 ¼ cups chopped fresh cilantro
3 cups water
1 ½ cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
½ cup chopped red onion
2 avocados, chopped

Nutrition Info

855.3 calories
carbohydrate: 110.2 g
cholesterol: : -
fat: 35.2 g
fiber: 32.6 g
protein: 33.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1482.8 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender, process until smooth.

  2. Pour cashew mixture into a small bowl, stir in 1 cup cilantro.

  3. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  4. Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

Recipe Yield

4 servings

Recipe Note

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

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