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Vegan Mexican Quinoa Bowl Yum
This Mexican Quinoa and Beans Bowl is packed with healthy ingredients and tons of flavor. The cashew cheese sauce is absolutely amazing and 100% vegan.
Vegan Mexican Quinoa Bowl
Cuisine mexican
Prep Time
20 mins

Cook Time
20 mins
Servings
Servings
Ingredients
For the Quinoa:
  • cups Quinoa, rinsed and drained
  • 1 tbsp lime juice
  • To taste Salt Pepper
For the Cashew Queso (Cheese Sauce)
  • ½ cup Cashews, soaked in cold water for 2~3 hours and soaking water reserved
  • 2 tbsp nutritional yeast
  • 1 tsp White Miso
  • tbsp lime juice
  • ½ tsp Garlic powder
  • To taste salt
For the Beans:
  • 1 tsp olive oil
  • 1 Small Red Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • cup or 15oz. Cooked Black or Pinto Beans, rinsed and drained
  • ½ tbsp Liquid Aminos or Soy sauce or Tamari
  • 1 tsp Ground Cumin
  • ½ tsp paprika
  • ½ tsp chili powder
  • 1 tbsp lime juice
  • To taste Salt Pepper
Other Ingredients:
  • 2 cups Baby Spinach or Baby Kale
  • As needed Guacamole (homemade or storebought)
  • As needed Toasted Pepitas
  • As needed Cilantro, chopped
  • As needed Prepared Salsa (homemade or store-bought) I added some thawed corn along with the salsa.
Cuisine mexican
Prep Time 20 mins
Cook Time 20 mins
Servings
Servings
Ingredients
For the Quinoa:
  • cups Quinoa, rinsed and drained
  • 1 tbsp lime juice
  • To taste Salt Pepper
For the Cashew Queso (Cheese Sauce)
  • ½ cup Cashews, soaked in cold water for 2~3 hours and soaking water reserved
  • 2 tbsp nutritional yeast
  • 1 tsp White Miso
  • tbsp lime juice
  • ½ tsp Garlic powder
  • To taste salt
For the Beans:
  • 1 tsp olive oil
  • 1 Small Red Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • cup or 15oz. Cooked Black or Pinto Beans, rinsed and drained
  • ½ tbsp Liquid Aminos or Soy sauce or Tamari
  • 1 tsp Ground Cumin
  • ½ tsp paprika
  • ½ tsp chili powder
  • 1 tbsp lime juice
  • To taste Salt Pepper
Other Ingredients:
  • 2 cups Baby Spinach or Baby Kale
  • As needed Guacamole (homemade or storebought)
  • As needed Toasted Pepitas
  • As needed Cilantro, chopped
  • As needed Prepared Salsa (homemade or store-bought) I added some thawed corn along with the salsa.
Vegan Mexican Quinoa Bowl
Instructions
Cook Quinoa:
  1. Combine quinoa and 2½ cups of boiling water, lemon juice, salt & pepper in a medium sauce pan. Let the quinoa boil for 1~2 minutes, then lower the heat and simmer, covered for 10~15 minutes or until all of the water is absorbed and the quinoa is cooked through. Turn off the heat and set aside until ready to use.
Make Cashew Cheese Sauce:
  1. Combine all of the cheese ingredients along with 6tbsp of soaking water in a blender. Process until smooth. Chill in an airtight container until ready to use.
For the Beans:
  1. Heat oil in a pan, add the onions, garlic and cook till the onions are translucent, about 3~4 minutes. Add the beans, ½cup of veggie broth or water, liquid aminos, cumin, paprika, chili powder, salt and pepper. Mix well and cook until the liquid is absorbed, stirring occasionally. Remove from heat and stir in the lime juice.
To Serve:
  1. Divide the greens among the serving bowls; top with quinoa, beans and salsa. Top with generous dollop of guacamole and a drizzle of cashew cheese sauce. Garnish with pepitas and cilantro. Serve immediately and ENJOY!!
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