Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Prep 30 m

Cook 20 m

Ready In 50 m

4 Servings

694 Calories


"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!"

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  1. Vegan Green Chile Cilantro Sauce:

  2. 1 cup unsalted raw cashews

  3. 1 (4 ounce) can chopped green chile peppers

  4. 1/4 cup hemp milk

  5. 1/2 jalapeno pepper with seeds, or more to taste

  6. 1/2 teaspoon salt

  7. 1 1/4 cups chopped fresh cilantro

  8. 3 cups water

  9. 1 1/2 cups quinoa

  10. 2 romaine hearts, chopped

  11. 2 (15 ounce) cans black beans, rinsed and drained

  12. 3 cups chopped red bell pepper

  13. 1/2 cup chopped red onion

  14. 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.

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