VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE

Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce image

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

Provided by Mackenzie Schieck

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g