Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
This flavorful Vegan Mexican Quinoa Bowl is packed with protein and fresh ingredients, topped with a zesty green chile cilantro sauce. It is perfect for a nutritious lunch or dinner and is sure to satisfy your taste buds.
Equipment
- 1 medium saucepan
- 1 strainer
- 1 mixing bowl
- 1 whisk
- 1 blender or food processor
- 1 skillet
- 1 spoon or spatula
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 each red bell pepper diced
- 1 small red onion diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste none salt
- to taste none pepper
- 1 tablespoon olive oil
- 1 each avocado sliced, for serving
- to taste none fresh cilantro chopped, for garnish
- as needed none lime wedges for serving
- 1 cup fresh cilantro leaves
- 1-2 each green chiles jalapeños or serranos, adjust for heat
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil for the sauce
- to taste none salt for the sauce
Instructions
- Rinse the quinoa under cold water in a strainer. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff with a fork and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and red bell pepper, cooking until they are soft, about 5 minutes.
- Stir in the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper. Mix well and cook for an additional 3-4 minutes until heated through. Remove the skillet from heat.
- While the quinoa mixture is cooking, prepare the green chile cilantro sauce. In a blender or food processor, combine the fresh cilantro leaves, green chiles, garlic clove, lime juice, and olive oil. Blend until smooth. Adjust salt as needed.
- To serve, divide the quinoa mixture among bowls. Top with sliced avocado, drizzle with green chile cilantro sauce, and garnish with fresh cilantro and lime wedges.
Notes
Feel free to customize the bowl by adding other toppings such as diced tomatoes, jalapeños, or vegan cheese.
This recipe is great for meal prep; just store the quinoa mixture and sauce separately in the refrigerator.
For a spicier sauce, include more green chiles or seeds from the chiles. Adjust to your taste preference.