This Mexi Lunch Bowl will kick your weekly Chipotle habit and not only save you major money, but will leave you feeling full, energized, and excited to make one again. The secret is my 5-minute vegan queso. This queso is gluten free, soy free, and can be made nut free (No cashew soaking needed!) I use rice, beans, and my 5-minute vegan queso as the base of this Mexi bowl and then load it up with fresh veggies. You can continue to mix and match your favorites to constantly reinvent this tasty recipe.
YIELDS
1 bowl
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup cannellini beans drained and rinsed
- 2/3 cup canned pumpkin
- 1/4 cup unsweetened almond milk or other non-dairy milk
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 cup cooked brown rice
- 1/2 cup vegetarian refried beans
- 1/4 cup cherry tomatoes
- 1/4 cup red onion
- 1 jalapeño, deseeded
- 1/2 avocado
- 1/2 lime
- cilantro to taste
Directions
1. In a blender, combine cannellini beans, canned pumpkin, unsweetened almond milk, nutritional yeast, garlic powder, and red pepper and blend until smooth. You can add more non-dairy milk or more pumpkin depending on desired texture. This queso is tasty hot or cold and will stay good up to three days in the refrigerator.
2. Chop tomato, onion, jalapeño, avocado, lime and cilantro.
3. In a bowl, top brown rice and vegetarian refried beans with vegan queso and fresh veggies. Enjoy!
More vegan Mexican recipes: Raw Vegan Mole Sauce
Cheezy Enchilada Bake
Also by Christina: Asian Tempeh Lunch Bowl
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Photo: Christina Ramirez
Cheezy Enchilada Bake
Also by Christina: Asian Tempeh Lunch Bowl
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
