Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

Name: Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Total time: 50
Yield: 4
Ingredients: 1 cup unsalted raw cashews; 1 (4 ounce) can chopped green chile peppers; ¼ cup hemp milk; ½ jalapeno pepper with seeds, or more to taste; ½ teaspoon salt; 1 ¼ cups chopped fresh cilantro; 3 cups water; 1 ½ cups quinoa; 2 romaine hearts, chopped; 2 (15 ounce) cans black beans, rinsed and drained; 3 cups chopped red bell pepper; ½ cup chopped red onion; 2 avocados, chopped

Recipe by Mackenzie Schieck from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 cup unsalted raw cashews
•

1 (4 ounce) can chopped green chile peppers
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¼ cup hemp milk
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½ jalapeno pepper with seeds, or more to taste
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½ teaspoon salt
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1 ¼ cups chopped fresh cilantro
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3 cups water

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1 ½ cups quinoa
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2 romaine hearts, chopped
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2 (15 ounce) cans black beans, rinsed and drained
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3 cups chopped red bell pepper
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½ cup chopped red onion
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2 avocados, chopped

Instructions

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.