Tasty Recipes Mexican Vegetable Rice Bowl

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Mexican Vegetable Rice Bowl

"This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso."

Ingredients :

  • 4 teaspoons liquid amino acid (such as Bragg®), divided
  • 1/4 teaspoon onion powder
  • 1 large zucchini, diced small
  • 2 large kale leaves, cut into 1-inch squares
  • 1/2 (14 ounce) can coconut milk
  • 1/2 cup raw macadamia nuts
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 teaspoons chili powder
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch red pepper flakes, or to taste
  • 1 teaspoon vegetable oil
  • 1 cup hot cooked brown rice

Instructions :

Prep : 15M Cook : 2M Ready in : 20M
  • Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
  • Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
  • Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
  • Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

Notes :

  • Organic vegetables, nuts, seasonings, and rice are preferable, if available to you.
  • Use your favorite wild rice in place of brown rice, if you like. Your favorite nut milk can be used in place of the coconut milk.

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