Name: Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Unsalted raw cashews - 1 cup; Chopped green chile peppers - 1 (4 ounce) can; Hemp milk - ¼ cup; Jalapeno pepper with seeds, or more to taste - ½; Salt - ½ teaspoon; Chopped fresh cilantro - 1 ¼ cups; Water - 3 cups; Quinoa - 1 ½ cups; Romaine hearts, chopped - 2; Black beans, rinsed and drained - 2 (15 ounce) cans; Chopped red bell pepper - 3 cups; Chopped red onion - ½ cup; Avocados, chopped - 2

Ingredients for - Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

1. Unsalted raw cashews 1 cup

2. Chopped green chile peppers 1 (4 ounce) can

3. Hemp milk ¼ cup

4. Jalapeno pepper with seeds, or more to taste ½

5. Salt ½ teaspoon

6. Chopped fresh cilantro 1 ¼ cups

7. Water 3 cups

8. Quinoa 1 ½ cups

9. Romaine hearts, chopped 2

10. Black beans, rinsed and drained 2 (15 ounce) cans

11. Chopped red bell pepper 3 cups

12. Chopped red onion ½ cup

13. Avocados, chopped 2

How to cook deliciously - Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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.