Mexican cuisine is brilliant. Although it is often loaded with cheese, sour cream, and a variety of meat, it translates well for vegans because of the use of herbs, spices, and vegetables.
The following recipe is a favorite in our house. We love our bowls, layering vegetables, starches, and sauces, and then leave a host of condiments in the middle of the table to fix our bowls as we like them. This is our vegan Mexican bowl.
Peaceful Mexican Bowl
2 C quinuoa, rice, or millet
4 C Water
1 Boullion cube
1 can beans
1 TB oil
1/3 C water
2 cloves minced garlic
1/2 ts cumin
1/2 ts coriander
1/2 ts paprika
1/2 ts salt
1 onion, minced
2 zucchinis, diced
1 C sliced mushrooms
1 C spinach
1 C corn
1 TB safflower oil
pinch of salt
Roasted Red Pepper Sauce (adapted from Oh My Veggies):
1 1/2 cups raw cashews, soaked in water for 30 minutes
1 jar roasted red peppers, drained
3/4 C water
1 clove of garlic
1/2 diced red onion
1/2 apple cider vinegar
salt and pepper to taste
1/4 C cilantro
Toppings to consider:
Avocado
Sriracha
Cholula
Extra cilantro
Pepitas
1. Combine the rice or quinuoa with water and boullianne cube, heat to bowl, then lower to simmer until water is absorbed.
2. In a pan over low to medium heat, cook the beans with oil, water, and spices.
3. In a frying pan, sautee the onions, zucchini, corn, and mushrooms in the safflower oil. Lightly toss a pinch of salt over the veggies. Add spinach towards the end. Add the beans after the veggies are tender.
4. Meanwhile, drain the cashews, and place them in a high-speed blender or food processor with peppers, garlic, red onion, vinegar and salt and pepper to taste. Add cilantro add the end, so that the sauce is smooth but cilantro is visible.
5. Layer up! First get a base of your starch, add the beans and veggies, then the sauce. From there, spice it up to your heart’s content.
More vegan Mexican recipes: Best Guacamole Recipe Ever
Also by Jessica: Superfood Raw Vegan GF Cereal
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Photo: Jessica Riley-Norton
