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
Ingredients:
- 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
Directions:
- 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 |
