Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Description
Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
Ingredients
•
1 cup unsalted raw cashews
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1 (4 ounce) can chopped green chile peppers
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1/4 cup hemp milk
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1/2 jalapeno pepper with seeds, or more to taste
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1/2 teaspoon salt
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1 1/4 cups chopped fresh cilantro
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3 cups water
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1 1/2 cups quinoa
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2 romaine hearts, chopped
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2 (15 ounce) cans black beans, rinsed and drained
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3 cups chopped red bell pepper
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1/2 cup chopped red onion
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2 avocados, chopped
Directions
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.