Vegan Mexican Quinoa Bowls with Chile-Cilantro Sauce

Description :

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!

Ingredient :

Vegan Green Chile Cilantro Sauce:

  • 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

Direction :

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

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

  3. 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. 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.

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