For an extra layer of flavor, try toasting the raw cashews before blending them into the sauce. This will add a nutty depth to the dish. Adjust the amount of jalapeño pepper to your preference. If you're sensitive to spice, start with a smaller amount and add more to taste. Feel free to customize the bowl with your favorite toppings! Corn, tomatoes, or a sprinkle of vegan cheese would all be delicious additions. The green chile cilantro sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS36
Embark on a culinary journey south of the border with this vibrant and flavorful Vegan Mexican Quinoa Bowl. Fluffy quinoa mingles with crisp romaine, colorful bell peppers, and protein-packed black beans, all brought together by a zesty, dairy-free green chile cilantro sauce with a tantalizing jalapeño kick. A quick, healthy, and satisfying meal that's perfect for lunch or dinner!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate110 g
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Fiber33 g
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Protein33 g
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Saturated Fat6 g
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Sodium1483 mg
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Sugar10 g
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Fat35 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Prepare the Green Chile Cilantro Sauce: In a high-speed blender, combine the cashews, green chile peppers, hemp milk, jalapeno pepper, and salt. Process until completely smooth and creamy. (2 minutes)
02 Step
Recipe View 1 mins Transfer the sauce to a small bowl and stir in 1 cup of the chopped fresh cilantro. Set aside. (1 minute)
03 Step
Recipe View 20 mins Cook the Quinoa: In a medium saucepan, bring the water and quinoa to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed. Fluff with a fork. (20 minutes)
04 Step
Recipe View 5 mins Assemble the Bowls: Divide the chopped romaine lettuce evenly among four bowls. Top each bowl with cooked quinoa, black beans, red bell pepper, and red onion.
05 Step
Recipe View Drizzle generously with the green chile cilantro sauce. Garnish with the remaining 1/4 cup of cilantro and the chopped avocados. Serve immediately. (5 minutes)
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RECIPE REVIEWS
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Simeon Cormier
Jun 11, 2025This recipe is a game-changer! The sauce is so creamy and flavorful, and the bowl is packed with healthy ingredients. My family loved it!
Neal Hagenes
May 29, 2025I love how quick and easy this recipe is! Perfect for a weeknight dinner.
Scottie Morissette
Feb 22, 2025I added some roasted sweet potatoes to my bowl, and it was amazing! This recipe is so versatile and easy to adapt to my taste.
Muriel Weimann
Dec 29, 2024I was skeptical about the cashew-based sauce, but it was surprisingly delicious and easy to make. I'll definitely be making this again.