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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce Recipe

Recipe by: Mackenzie Schieck

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In50 m
  • 1Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
  • 2Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
  • 3Bring 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.
  • 4Divide 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.
Ingredients
  • 4 servings
  • 717 cals
  • Vegan Green Chile Cilantro Sauce:
  • 1 cup unsalted raw cashews
  • 1 (4 ounce) can chopped green chile peppers
  • 1/4 cup hemp milk
  • 1/2 jalapeno pepper with seeds, or more to taste
  • 1/2 teaspoon salt
  • 1 1/4 cups chopped fresh cilantro
  • 3 cups water
  • 1 1/2 cups quinoa
  • 2 romaine hearts, chopped
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 3 cups chopped red bell pepper
  • 1/2 cup chopped red onion
  • 2 avocados, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    717
    36%
  • Fat:
    22.5
    35%
  • Carbs:
    102.8
    33%
  • Protein:
    31.6
    63%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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