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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Rated as 4.45 out of 5 Stars
39

"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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Ingredients

50 m servings 855
Original recipe yields 4 servings

Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 855 calories; 35.2 110.2 33.4 0 1483 Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I made as written but used almond milk. This is was ok at best. I like the base but feel it needs a lot more flavor. Next time I will add lime juice to the sauce or perhaps salsa verde.

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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...

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 as written but used almond milk. This is was ok at best. I like the base but feel it needs a lot more flavor. Next time I will add lime juice to the sauce or perhaps salsa verde.

I used lightly salted cashews and removed the cilantro. Next time I'll go with unsalted cashews because the sauce was a little too salty once finished. This recipe was so yummy! This is the firs...

We made this as a family meal with 6 kids ranging from 3 to 18, and it was not a hit. Overall there were a few that liked it and a few that barely picked at it with one of mine opting to go to b...

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...

Wonderful!!

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