Mexican Vegetable Rice Bowl

Nuts, coconut milk, nutritional yeast, and seasonings are blended to make a savory vegan 'queso' sauce. It's poured over a hearty mix of vegetables and brown rice. You will need a Vitamix® or equivalent to make the queso.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 772 Calories

Ingredients

• 1 teaspoon vegetable oil
• 2 teaspoons chili powder
• ¼ teaspoon onion powder
• 1 pinch cayenne pepper, or to taste
• ½ (14 ounce) can coconut milk
• ¼ cup nutritional yeast
• 1 pinch red pepper flakes, or to taste
• 4 teaspoons liquid amino acid (such as Bragg®), divided
• 1 large zucchini, diced small
• 2 large kale leaves, cut into 1-inch squares
• ½ cup raw macadamia nuts
• ¼ cup raw cashews
• 1 cup hot cooked brown rice

Recipe Instructions

Step 1

Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.

Step 2

Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.

Step 3

Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.

Step 4

Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.