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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce Recipe
"Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!"
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Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
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.
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.
Vegan Green Chile Cilantro Sauce:
1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
1/4 cup hemp milk
1/2 jalapeno pepper with seeds, or more to taste
1/2 teaspoon salt
1 1/4 cups chopped fresh cilantro
3 cups water
1 1/2 cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
1/2 cup chopped red onion
2 avocados, chopped
Amount per serving ( 5 total)
Based on a 2,000 calorie diet
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