Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

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!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 855 Calories

Ingredients

• ½ teaspoon salt
• 3 cups water
• 1 (4 ounce) can chopped green chile peppers
• 2 (15 ounce) cans black beans, rinsed and drained
• ½ cup chopped red onion
• 2 avocados, chopped
• 3 cups chopped red bell pepper
• 1 cup unsalted raw cashews
• 1 ½ cups quinoa
• ¼ cup hemp milk
• ½ jalapeno pepper with seeds, or more to taste
• 2 romaine hearts, chopped
• 1 ¼ cups chopped fresh cilantro

Recipe Instructions

Step 1

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.

Step 2

Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.

Step 3

Pour cashew mixture into a small bowl; stir in 1 cup cilantro.

Step 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.