Vegan Mexican bowl with Quinoa & Cashew Queso | Video

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.

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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.

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.

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

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

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.

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.

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.

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!!

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:

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

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

Cook ModePrevent 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

1x2x3x

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

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