Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

World Cuisine Latin American Mexican

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!

Servings per recipe: 4
Calories per serving: 694
Preparation time: 30m
Total cooking time: 50m


  • 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


  • 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.

Nutrion facts:

Total Fat 20.5g 31%
    Saturated Fat 3.0g  
Cholesterol 0mg  
Sodium 1476mg 59%
Potassium 1656mg 46%
Total Carbohydrates 101.5g 33%
Dietary Fiber 25.8g 103%
Protein 31.3g 63%
Sugars 10g  
Vitamin A 10496IU  
Vitamin C 197mg  
Calcium 167mg  
Iron 9mg  
Thiamin 1mg  
Niacin 9mg  
Vitamin B6 1mg  
Magnesium 239mg  
Folate 450mcg