Mexican Vegetable Rice Bowl

Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso.

By Shawn Makinson

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Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.

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  • Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.

  • Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.

  • Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

Cook's Notes:

Organic vegetables, nuts, seasonings, and rice are preferable, if available to you.

Use your favorite wild rice in place of brown rice, if you like. Your favorite nut milk can be used in place of the coconut milk.

Nutrition Facts

Per Serving:
772 calories; protein 22.1g; carbohydrates 53.3g; fat 59.1g; sodium 468.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Linda T
Allstar
Rating: 5 stars
07/13/2016
I just had this for lunch today and boy was it delicious. My only sub was soy sauce for the liquid aminos. The nuts and nutritional yeast you can buy in the bulk bins so it isn't too expensive to give this recipe a try. I did like the sauce better heated.. different taste and it thinned out some too. If you dont like kale spinach would work in this too. I added a few more red pepper flakes and really enjoyed this different meal Read More
Helpful
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Linda T
Allstar
Rating: 5 stars
07/12/2016
I just had this for lunch today and boy was it delicious. My only sub was soy sauce for the liquid aminos. The nuts and nutritional yeast you can buy in the bulk bins so it isn't too expensive to give this recipe a try. I did like the sauce better heated.. different taste and it thinned out some too. If you dont like kale spinach would work in this too. I added a few more red pepper flakes and really enjoyed this different meal Read More
Helpful
(1)
Rhiannon Diz-Rerun
Rating: 5 stars
05/09/2016
I was nervous about this one but it turned out really well! I don't have a great blender so I soaked the nuts for 45 minutes in really hot water. They blended up just fine. I also was sure to use full fat coconut milk. Don't want to skimp on the fat when you're trying to mimic cheese. I used way more of the spices than the recipe called for but that may have been because my chili powder is pretty old. Also I heated up the sauce which I'm assuming you're supposed to do anyways but that changes the flavor a fair amount. Just keep that in mind as you're testing it out of the blender. It tastes pretty yeasty at room temperature. I'm not vegan just dairy free so I added chicken which was delicious. Read More
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