Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce recipe
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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
Nutrition Info
- 855.3 caloriescarbohydrate: 110.2 gcholesterol: : -fat: 35.2 gfiber: 32.6 gprotein: 33.4 gsaturatedFat: 5.5 gservingSize: -sodium: 1482.8 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Directions
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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.