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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vegan quinoa bowl with Mexican green chile cilantro sauce - a delicious mix of quinoa, avocado, lettuce, and black beans in layers.
Ingredients:
  • 1 cup unsalted raw cashews
  • 1 (4 ounce) can chopped green chile peppers
  • 0.25 cup hemp milk
  • 0.5 jalapeno pepper with seeds, or more to taste
  • 1.25 cups chopped fresh cilantro
  • 3 cups water
  • 1.5 cups quinoa
  • 2 romaine hearts, chopped
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 3 cups chopped red bell pepper
  • 0.5 cup chopped red onion
  • 2 avocados, chopped
Instructions:
  • Blend cashews, green chile peppers, hemp milk, jalapeno pepper, and salt until creamy in a blender.
  • Transfer the cashew mixture to a small bowl and gently fold in 1 cup of fresh cilantro.
  • In a saucepan, bring the quinoa and water to a boil. Reduce the heat, cover, and simmer until the quinoa is tender, about 15 to 20 minutes.
  • In each of 4 bowls, layer romaine lettuce, followed by quinoa, black beans, red bell pepper, and onion. Drizzle with cilantro sauce and sprinkle remaining 1/4 cup cilantro and chopped avocados on top for a beautiful and flavorful finish.

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