Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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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.