Vegan Mexican Fiesta: Creamy Chipotle Quinoa Bowl with Black Beans & Sweet Potato

Allergens

N/A (excluding potential nut allergy from cashews in creamy chipotle sauce)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• Salt & pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup dairy
• free cheddar cheese, shredded
• 1 avocado, sliced
• Fresh cilantro leaves for garnish Creamy Chipotle Sauce:
• 1 cup raw cashews, soaked overnight and drained
• 1 cup water
• 1 can (7 oz) chipotle peppers in adobo sauce
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp ground cumin
• Salt & pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25 30 minutes or until tender and slightly golden, stirring occasionally.
3. In a blender, combine cashews, water, chipotle peppers, lime juice, cumin, salt, and pepper. Blend until smooth and creamy, adding more water if needed to achieve desired consistency.
4. To assemble the bowls, divide cooked quinoa among six bowls. Top with roasted sweet potatoes, black beans, and a generous drizzle of creamy chipotle sauce. Finish with shredded dairy free cheddar cheese, avocado slices, and fresh cilantro leaves.

Chef’s Insight

To add an extra kick to the creamy chipotle sauce, include some adobo sauce from the can of chipotle peppers.

Notes

Adjust the spiciness of the creamy chipotle sauce to your preference by adding more or fewer chipotle peppers.