Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Ingredients

1 cup unsalted raw cashews

1 (4 ounce) can chopped green chile peppers

¼ cup hemp milk

½jalapeno pepper with seeds, or more to taste

½ teaspoon salt

1 ¼ cups chopped fresh cilantro

3 cups water

1 ½ cups quinoa

2romaine hearts, chopped

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

3 cups chopped red bell pepper

½ cup chopped red onion

2avocados, chopped

Directions

Step 1

Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.

Step 2

Pour cashew mixture into a small bowl; stir in 1 cup cilantro.

Step 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.

Step 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.

Tips

The magazine version of this recipe halves all the ingredients, except for the diced green chiles, and adds radicchio leaves for serving.

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