Recipe information
Ingredients for - Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
3. Hemp milk - ¼ cup
4. Jalapeno pepper with seeds, or more to taste - ½
9. Romaine hearts, 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.