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    Home » Vegan » Mexican Quinoa Bowl

    Vegan Mexican bowl with Quinoa & Cashew Queso | Video

    Published: Sep 20, 2021 by Pavani · 18 Comments

    317 shares
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    Looking for a delicious vegan Buddha bowl recipe? Then look no further, try this delicious vegan Mexican quinoa bowl with black beans. The cashew queso or cheese sauce adds tons of flavor to the dish.

    This is a filling and wholesome meal for the whole family. Also great to pack for lunchboxes. Try this amazing Mexican style quinoa bowl and I am sure you will enjoy it as much as we do.

    White bowl with Vegan Mexican quinoa bowl

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Table of contents

    • About the Recipe
    • Components of a Bowl
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    I make Mexican food quite frequently for my family. We love vegetarian black beans & rice, Mexican style grilled cheese sandwich and vegetarian folded enchiladas.

    Burrito bowls are also our favorite to order at restaurants or to make at home. They are so convenient and easy to eat than their tortilla wrapped counterpart. This spicy tofu sofritos bowl is one of our favorite.

    Todays vegan burrito bowl with black beans is a filling and delicious meal. Beans are flavored with Mexican flavors of ground cumin and chile powder. Toppings make any bowl recipe special and in this recipe, the vegan cheese sauce is the key.

    White bowl with quinoa, beans and cashew sauce

    I’ve always enjoy Mexican food with a good dose of sour cream and cheese. But you will be surprised, how delicious this vegan cashew queso sauce (cheese sauce) is. You will not miss the real cheese at all. Nutritional yeast and white miso impart a slightly salty and umami flavors to the queso.

    This Mexican Buddha bowl recipe is adapted from ‘But I could never go Vegan’ cookbook.

    hand pouring cashew queso over Mexican Buddha bowl

    Components of a Bowl

    A good vegan Buddha bowl recipe should have the below components:

    • Grains - quinoa in this case
    • Protein - I use beans, but tofu, paneer or other plant based protein are also be great.
    • Sauce - cashew queso or other homemade/ store-bought dressing will work too.
    • Toppings - sky is the limit for this. Add as many or as little as you want.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this vegan Mexican quinoa bowl recipe :

    • Quinoa - I use multicolor quinoa. You can use any variety you have on hand (white, red etc.). In addition, you can choose to sub quinoa with other whole grains to make vegan grain bowl instead. Farro, amaranth or brown rice or a combination of grains is a great idea.
    • Beans - I love using black beans in this recipe. But feel free to sub with pinto beans or kidney beans or a combination of beans you have on hand.
    • Soy sauce - can also use tamari or liquid aminos instead. I prefer low-sodium variety.
    • Spices - Chili powder, ground cumin, salt and pepper
    • Produce - onion, garlic, lemon/ lime juice
    Ingredients needed - details in recipe card

    Here is what you need to make creamy vegan cashew queso or cheese sauce:

    • Cashews -
    • Nutritional yeast - this is one of my favorite ingredient to have on hand. It instantly adds cheesy flavor to vegan dishes.
    • Miso - I either use mellow flavored white or yellow miso in this recipe.
    • Garlic powder
    • Lemon/ lime juice
    • Salt
    Ingredients needed to make cashew sauce - details in recipe card

    Toppings are what make a bowl inviting and delicious. You can add whatever you want, but here are some of my favorites:

    • either homemade or store-bought Salsa
    • greens - either salad mix or baby spinach or arugula
    • homemade or store-bought guacamole or chopped avocado
    • toasted nuts

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this delicious vegan Mexican quinoa bowl recipe:

    Start by making the cashew cheese sauce. Soak cashews in cold water for at least 1 hour. Drain the cashews and reserve the soaking water.

    In a blender, combine soaked cashews, nutritional yeast, miso, garlic powder, lemon/ lime juice, salt along with soaking water. Process until smooth. Chill in an airtight container until ready to use.

    white bowl with soaked cashews then ground to a sauce

    Next cook quinoa. I use my instant pot to do that. Instructions on how to cook quinoa in Instant pot and on the stove top are included in the recipe card.

    Rinsed quinoa with water cooked in Instant pot for 2 minutes

    Next make the spicy bean topping: Heat oil in a pan, add the onions, garlic and cook till the onions are translucent. Add the beans, veggie broth or water, soy sauce, 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.

    Wok with onion, garlic, black beans and spices

    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!!

    Assembling the vegan Mexican quinoa bowl
    White bowl with quinoa, beans and cashew sauce

    Expert Tips

    • Feel free to substitute quinoa with other grains like farro, amaranth, brown rice etc. You can also use a combination of these to make a vegan grain bowl.
    • Use other beans like pinto, kidney or a combination. Crumbled tofu or paneer or other plant-based protein are also a great in this recipe.
    • Add veggies like zucchini, bell peppers, eggplant, mushrooms to the beans to make it more wholesome.
    • You can also use all veggies instead of beans to make a quinoa veggie bowl.
    • Quinoa and the black beans can be made in advance. They can be stored in an airtight container for up to 4 days in the fridge and for up 1 month in the freezer.
    • Change up the flavors to make either Indian or Middle eastern bowl instead of Mexican quinoa bowls.

    You might also like

    Here are few more vegetarian whole grain dishes that you might like:

    • Quinoa Salad with Pistachio and Dates
    • Oats Khichdi (Oats-Lentil Porridge)
    • Buckwheat Pancakes
    • Black tray with a grey bowl of ragi porridge
      Ragi Soup Recipe | Ragi Porridge with Barley | Video
    White bowl with quinoa, beans and cashew sauce

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a white bowl with quinoa, beans, salsa and sauce

    Vegan Mexican Quinoa Bowl

    This Vegan Mexican Quinoa and Beans Bowl is packed with healthy ingredients and tons of flavor. The cashew cheese sauce is absolutely amazing and 100% vegan.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Soaking Time:: 1 hr
    Total Time: 1 hr 50 mins
    Course: Main Course, Main Dish
    Cuisine: Mexican
    Servings: 4 Servings

    Ingredients

    For the Cashew Queso (Cheese Sauce)

    • ½ cup Cashews
    • 2 tablespoons Nutritional yeast
    • 1 teaspoon White Miso
    • 1½ tablespoon Lemon/ Lime juice
    • ½ teaspoon Garlic powder
    • To taste Salt

    For the Quinoa:

    • 1 cups Quinoa, rinsed and drained
    • 1¼~2 cups Water
    • 1 tablespoon Lemon/ Lime juice
    • To taste Salt & Pepper

    For the Beans:

    • 2 teaspoons Olive oil
    • 1 Small Red Onion, finely chopped
    • 2 Garlic cloves, finely minced
    • 1½ cup or 15oz. Cooked Black or Pinto Beans, rinsed and drained
    • ½ cup Water or Vegetable stock
    • ½ tablespoon Soy sauce or Tamari or Liquid Aminos
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Paprika
    • ½ teaspoon Chili powder
    • 1 tablespoon Lemon/ Lime juice
    • To taste Salt & Pepper

    Corn-Tomato Salsa:

    • 2 large Roma Tomatoes, chopped
    • 1 cup Corn kernel, fresh or thawed if frozen
    • 1 Green Onion, finely chopped
    • 3 tablespoons Cilantro, chopped
    • 1 tablespoon Lemon/ Lime juice
    • To taste Salt & Pepper

    Toppings (optional, but highly recommended):

    • 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)

    Instructions

    Make Cashew Cheese Sauce:

    • Soak cashews in cold water for at least 1 hour. Drain the cashews and reserve the soaking water. In a blender, combine soaked cashews, nutritional yeast, miso, garlic powder, lemon/ lime juice, salt along with 5~6 tablespoons of soaking water. Process until smooth. Chill in an airtight container until ready to use.

    Cook Quinoa:

    • Instant Pot Method: Combine quinoa, 1¼ cups of water, lemon juice, salt & pepper in an Instant Pot. Cover the lid and set the steam valve to 'Steaming'. Cook on 'High Pressure/ Manual' for 2 minutes. Let the pressure release naturally for 10 minutes and quick release the rest. Gently fluff the grains and set aside until ready to use.
    • Stove Top Method: Combine quinoa, 2 cups of water, lemon juice, salt & pepper in a medium sauce pan. Bring the mixture to a boil, then lower the heat and simmer, covered for 15~18 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.

    For the Beans:

    • 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, soy sauce, cumin, paprika, chili powder, salt and pepper. Mix well and cook until the liquid is absorbed, stirring occasionally, about 6~8 minutes. Remove from heat and stir in the lime juice.

    To Serve:

    • 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!!

    Video

    Notes

    • Feel free to substitute quinoa with other grains like farro, amaranth, brown rice etc. You can also use a combination of these to make a vegan grain bowl.
    • Use other beans like pinto, kidney or a combination. Crumbled tofu or paneer or other plant-based protein are also a great in this recipe.
    • Add veggies like zucchini, bell peppers, eggplant, mushrooms to the beans to make it more wholesome.
    • You can also use all veggies instead of beans to make a quinoa veggie bowl.
    • Quinoa and the black beans can be made in advance. They can be stored in an airtight container for up to 4 days in the fridge and for up 1 month in the freezer.
    • Change up the flavors to make either Indian or Middle eastern bowl instead of Mexican quinoa bowls.

    Nutrition

    Calories: 428kcal | Carbohydrates: 64g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 744mg | Potassium: 1011mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1916IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 6mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Varada

      February 05, 2019 at 11:28 pm

      The cashew queso looks interesting. The bowl looks nutritious and delicious.

      Reply
    2. Renu

      February 08, 2019 at 11:50 am

      Such a nutritious bowl and so so tempting clicks. Somehow I love those pinto beans, they look so yum in that bowl.

      Reply
    3. Vaishali Sabnani

      February 08, 2019 at 7:03 pm

      Super healthy vegan recipe ! I have not turned completely vegan , but I am avoiding all kind of dairy . This bowl sounds like a great option .

      Reply
    4. Gayathri Kumar

      February 08, 2019 at 9:16 pm

      That is a wonderful healthy bowl Pavani. I love that vegan cashew cheese sauce a lot. It would pair up with so many dishes. Looks so delicious.

      Reply
    5. harini

      February 09, 2019 at 3:03 pm

      Wow! This is such a wonderful bowl with beans and quinoa. The cashew sauce sounds very interesting. Wondering if i forego nutritional yeast and misa...Let me know your thoughts.

      Reply
    6. April

      February 09, 2019 at 4:10 pm

      Beans have been my latest weakness. And I love the combination of beans and quinoa - such a great health boost! Fantastic recipe that I need to try ASAP!

      Reply
    7. Swathi

      February 09, 2019 at 6:38 pm

      That vegan quinoa bowl looks delicious I need to try it great lunch or dinner any day. I love that creamy cashew sauce .

      Reply
    8. Melissa

      February 09, 2019 at 10:14 pm

      This sounds amazing, I would actually make it for "Taco Tuesday" as a delicious meat free option!

      Reply
    9. Natalie

      February 11, 2019 at 8:23 am

      Oh wow. Flavors are amazing in this recipe. This is so nutritious and healthy too. I must give this recipe a try definitely. This makes perfect lunch.

      Reply
    10. Srivalli

      February 11, 2019 at 7:26 pm

      The whole bowl looks so inviting. The cashew sauce looks so creamy Pa ani.

      Reply
    11. Swati

      February 21, 2019 at 9:02 pm

      I really liked your vegan cheese sauce, bookmarking the recipe to try out soon. The burrito bowl itself looks so yumm with all the nutritious ingredients

      Reply
    12. Suma Gandlur

      March 10, 2019 at 9:19 pm

      That cashew cheese based vegan quinoa bowl looks amazing with healthy and colorful ingredients.

      Reply
    13. Dannii

      September 24, 2021 at 12:23 am

      5 stars
      What a beautiful and vibrant looking bowl. Even better that it is vegan.

      Reply
    14. Katherine

      September 24, 2021 at 3:00 am

      There are so many yummy nourishing ingredients in this quinoa bowl! Yum!

      Reply
    15. Alice

      September 24, 2021 at 3:46 am

      5 stars
      The cashew queso was to die for! I loved the rest of the bowl, too, but the queso is a keeper!

      Reply
    16. Tavo

      September 24, 2021 at 4:06 am

      5 stars
      I loved this dish! The flavors were spot on, and it is super nutrient-packed! High five!

      Reply
    17. Lubna

      September 24, 2021 at 6:10 am

      5 stars
      Wow...this looks yum and healthy. Long time Pavani...How are you? Good to visit your blog. Looks like its been long I visited your space...You are doing a great job...keep rocking...

      Reply
      • cookshideout

        September 24, 2021 at 11:56 am

        Hi Lubna, Thank you so much. It sure has been very long. Hope all is well with you.

        Reply

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    317 shares