Vegan Mexican-Inspired Quinoa Bowl with Green Chile Sauce

Ingredients

• Vegan Green Chile Cilantro Sauce:
• 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

Directions

Blend together the cashews, green chile peppers, hemp milk, jalapeno, and a pinch of salt until you get a smooth sauce. Stir in a cup of chopped cilantro to give it a fresh kick. Next, bring some water to a boil in a saucepan, add the quinoa, then lower the heat to a gentle simmer. Cover it and let it cook until the quinoa is nice and tender, about 15 to 20 minutes. While the quinoa is cooking, chop up the romaine lettuce and divide it between four bowls. Once the quinoa is ready, add it on top of the lettuce, then layer on the black beans, red bell pepper, and onion. Drizzle the green chile cilantro sauce over everything, and finish by sprinkling the remaining cilantro and some chopped avocado on top. Enjoy!