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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Instructions
- 01
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
- 02
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
- 03
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.
- 04
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.
Nutrition
per serving
- Calories
- 855
- Protein
- 33g
- Carbs
- 110g
- Fat
- 35g
- Fiber
- 33g
- Sugar
- 10g
- Sat. fat
- 6g
- Sodium
- 1483mg
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