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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Mackenzie Schieck

"Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeƱo kick. An easy meal!"
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50 m servings 694 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 694 calories; 20.5 g fat; 101.5 g carbohydrates; 31.3 g protein; 0 mg cholesterol; 1476 mg sodium. Full nutrition

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Read all reviews 5
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The sauce may with out a doubt be the best part of this recipe!! we bought a chicken as a back up in case it wasn't good, we still haven't touched the chicken and have been fighting over the lef...

I made mine without the red pepper, black beans and green chiles; instead I used Verde salsa, shredded carrots, tomato, chicken (opps, that's not vegan!!!)and mushrooms, which I had in my fridg...

I substituted spinach in for the greens, coconut milk for the hemp milk. I omitted the cashews for the sake of calories; I'm sure they would have been delicious. I cut the quinoa down to 1 cup...


Absolutely delicious. I added corn and peas and used radicchio instead of romaine lettuce. Thank you for the recipe.