Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
  • 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.

04/26/2018
Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce, recipe PT15M PT1H 5 455 calories

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