Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
Looking for a nutritious, flavorful meal packed with vibrant ingredients? This Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce is the perfect combination of protein-rich quinoa, hearty black beans, and a zesty, creamy sauce. It’s a simple yet satisfying dish that brings together the bold flavors of Mexican cuisine with a wholesome, plant-based twist.
Ingredients:
For the Quinoa Bowl:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lime
- Fresh cilantro, for garnish
For the Green Chile Cilantro Sauce:
- 1/2 cup fresh cilantro, chopped
- 1/4 cup plain dairy-free yogurt or cashew cream
- 1 small green chile, seeded and chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or agave
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 2-3 tablespoons water (as needed for consistency)
Instructions:
1. Cook the Quinoa
In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and let simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Green Chile Cilantro Sauce
In a blender or food processor, combine cilantro, dairy-free yogurt, green chile, lime juice, olive oil, maple syrup, salt, and garlic. Blend until smooth. Add water gradually to reach the desired consistency. Set aside.
3. Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 2 minutes. Stir in the cherry tomatoes, corn, cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes soften slightly.
4. Assemble the Quinoa Bowls
Divide the cooked quinoa among serving bowls. Top each bowl with the sautéed vegetable mixture, black beans, and diced avocado. Drizzle generously with the green chile cilantro sauce.
5. Garnish and Serve
Sprinkle with fresh cilantro and a squeeze of lime juice for extra flavor. Serve warm or at room temperature.
Variations & Tips:
- Add Protein: Toss in baked tofu, grilled tempeh, or roasted chickpeas for an extra protein boost.
- Spicy Kick: If you love spice, add a pinch of red pepper flakes or extra chopped green chiles.
- Meal Prep: Store leftovers in airtight containers for up to 3 days. Keep the sauce separate and drizzle just before serving.
This Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce is a nutrient-packed, delicious meal that’s perfect for lunch or dinner. With its combination of wholesome ingredients and zesty flavors, it’s sure to be a favorite in your plant-based recipe collection!
