- Prep Time: 50 m
- Calories: 694 kcal
/ Summer Squash
- Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
- Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
- 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.
- 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.
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