Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
4.5
Ingredients
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
Instructions
- 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.
By Mackenzie Schieck