Vegan Quinoa And Guac Bowl Recipes

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VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE



Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce image

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!

Provided by Mackenzie Schieck

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g

VEGAN QUINOA AND GUAC BOWL



Vegan Quinoa and Guac Bowl image

Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one.

Provided by Saida Munroe

Categories     Bowl Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can pinto beans, rinsed and drained
2 ½ cups water
2 cups quinoa
½ teaspoon kosher salt
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ teaspoon ground black pepper
4 cups lettuce leaves
1 cup vegan shredded cheese blend
1 avocado - peeled, pitted, and sliced
¼ cup vegan sour cream

Steps:

  • Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
  • Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
  • Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
  • Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.2 g, Fat 23.5 g, Fiber 14.1 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 846.2 mg, Sugar 2.1 g

VEGAN QUINOA AND GUAC BOWL



Vegan Quinoa and Guac Bowl image

Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one.

Provided by Saida Munroe

Categories     Bowl Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can pinto beans, rinsed and drained
2 ½ cups water
2 cups quinoa
½ teaspoon kosher salt
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ teaspoon ground black pepper
4 cups lettuce leaves
1 cup vegan shredded cheese blend
1 avocado - peeled, pitted, and sliced
¼ cup vegan sour cream

Steps:

  • Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
  • Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
  • Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
  • Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.2 g, Fat 23.5 g, Fiber 14.1 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 846.2 mg, Sugar 2.1 g

VEGAN QUINOA AND GUAC BOWL



Vegan Quinoa and Guac Bowl image

Mmmm...this vegan recipe is so delicious and guilt-free! Even if you're not vegan, I whole-heartedly believe in giving your body a break from eating meat once in a while with a perfectly light dish like this one.

Provided by Saida Munroe

Categories     Bowl Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can pinto beans, rinsed and drained
2 ½ cups water
2 cups quinoa
½ teaspoon kosher salt
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ teaspoon ground black pepper
4 cups lettuce leaves
1 cup vegan shredded cheese blend
1 avocado - peeled, pitted, and sliced
¼ cup vegan sour cream

Steps:

  • Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes.
  • Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes.
  • Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes.
  • Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.2 g, Fat 23.5 g, Fiber 14.1 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 846.2 mg, Sugar 2.1 g

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