Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce

 INGREDIENTS

• 1 cup unsalted raw cashews
• 1 (4 ounce) can chopped green chile peppers
• 1/4 cup hemp milk
• 1/2 jalapeno pepper with seeds, or more to taste
• 1/2 teaspoon salt
• 1 1/4 cups chopped fresh cilantro
• 3 cups water
• 1 1/2 cups quinoa
• 2 romaine hearts, chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 3 cups chopped red bell pepper
• 1/2 cup chopped red onion
• 2 avocados, chopped

 DIRECTIONS

1. Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
2. Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
3. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
4. Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.