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Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce-1

Vegan Mexican Quinoa Bowl With Green Chile Cilantro Sauce

This Vegan Mexican Quinoa Bowl is a bright, nourishing dish, packed with protein-rich quinoa, bold Mexican flavors, and a zesty, creamy green chile cilantro sauce. It’s perfect for lunch or dinner, ready in under an hour, and makes fantastic leftovers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa, dry
  • 2 cups water or veggie broth
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1 can black beans, drained and rinsed 400g / 15oz
  • 1 cup corn kernels, cooked fresh, frozen, or canned
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime cut into wedges
  • 1 cup fresh cilantro large handful, packed
  • 1/4 cup green chiles mild, canned or roasted
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 3 tablespoons water

Equipment

  • 1 medium saucepan with lid
  • 1 blender or food processor
  • 1 large skillet
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring cups and spoons

Method
 

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and all liquid is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add chopped red bell pepper and red onion. Sauté for 3-4 minutes until fragrant. Stir in corn and black beans and cook for another 5 minutes to heat through. Season with a pinch of salt and pepper to taste.
  3. Make the Green Chile Cilantro Sauce by blending cilantro, green chiles, garlic, lime juice, olive oil, maple syrup, salt, and water in a blender or food processor until completely smooth. Taste and adjust seasoning, adding more lime or salt if desired.
  4. Assemble the bowls by dividing the cooked quinoa between 4 bowls. Top each with the black bean and veggie mixture, a handful of cherry tomato halves, and avocado slices.
  5. Drizzle with Green Chile Cilantro Sauce and sprinkle with chopped cilantro. Serve with lime wedges on the side.

Notes

For extra crunch, add pumpkin seeds or tortilla strips.
This bowl is also delicious served cold as a salad.
Use vegan Greek-style yogurt as a topping for extra creaminess.
Swap in pinto beans or chickpeas if desired.