How to Make Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce - A Step-by-Step Guide

Are you looking for a delicious and healthy meal that's bursting with flavor? Look no further than this Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce! This recipe is not only packed with protein and nutrients, but it also offers a delightful combination of Mexican-inspired flavors that will have your taste buds dancing with joy. Whether you're a longtime vegan or just looking to incorporate more plant-based meals into your diet, this dish is sure to become a new favorite in your r...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
  • Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
  • 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.
  • 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.
  • Nutrition

    855 cal.

    • Total Fat: 35g
    • Saturated Fat: 6g
    • Sodium: 1483mg
    • Total Carbohydrate: 110g
    • Dietary Fiber: 33g
    • Total Sugars: 10g
    • Protein: 33g
    • Vitamin C: 208mg
    • Calcium: 179mg
    • Iron: 9mg
    • Potassium: 2147mg