Vegan Mexican Quinoa Bowl

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

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

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Prep Time: 20

Cook Time: 30

Soaking Time:: 1

Total Time: 1 50

Course: Main Course, Main Dish

Cuisine: Mexican

Servings: 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

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