Mexican-Inspired Vegan Bowls (Print Version)

# Ingredients:

01 - 1 cup dry quinoa
02 - 2 cups vegetable broth
03 - 2 Tbsp. fresh lime juice (plus 1 tsp. lime zest), divided
04 - 3 Tbsp. fresh chopped cilantro, plus more for garnish
05 - 2 Tbsp. extra-virgin olive oil
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow or orange bell pepper, thinly sliced
08 - 1/2 red onion, thinly sliced
09 - 1 poblano pepper, thinly sliced
10 - 1 tsp. chili powder
11 - 1/2 tsp. kosher salt, divided
12 - 3/4 tsp. ground cumin, divided
13 - 1 (15-oz.) can black beans, drained and rinsed
14 - 1/2 tsp. garlic powder
15 - 1 medium ripe avocado, sliced

→ Creamy Chipotle Sauce

16 - 1/2 cup raw cashews
17 - 1/4 cup fresh orange juice
18 - 1 chipotle pepper (from a can of chipotle peppers in adobo sauce)
19 - 1/4 tsp. kosher salt

# Instructions:

01 - Place the raw cashews in a bowl and add 1/2 cup boiling water. Let them soak while you prepare the rest of the recipe. This will soften them for blending into a creamy sauce.
02 - In a saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then cover and reduce heat to low. Cook for about 13-15 minutes until the liquid is mostly absorbed. Remove from heat and let the quinoa steam, covered, for another 10 minutes. Stir in the chopped cilantro, 1 teaspoon lime zest, and 1 tablespoon lime juice. Season with a pinch of salt if desired.
03 - Heat the olive oil in a large skillet over medium heat. Add the sliced red and yellow bell peppers, red onion, and poblano pepper. Cook for 7-8 minutes until softened. Season with chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon kosher salt.
04 - Place the drained and rinsed black beans in a bowl. Stir in the remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, 1 tablespoon lime juice, and garlic powder. Cover with a damp paper towel and microwave until warm, about 60-90 seconds, stirring once halfway through.
05 - Transfer the soaked cashews and their soaking liquid to a high-powered blender. Add the chipotle pepper, orange juice, and 1/4 teaspoon kosher salt. Blend on high speed until smooth and creamy. Taste and adjust seasoning if needed.
06 - Divide the quinoa evenly between 4 bowls. Top each bowl with equal portions of the black beans and the sautéed pepper and onion mixture. Drizzle with the creamy chipotle sauce. Garnish each bowl with sliced avocado and additional fresh cilantro if desired.

# Notes:

01 - The Creamy Chipotle Sauce can be made up to 3 days ahead and stored in the refrigerator.
02 - Leftover bowls (without garnishes) can be stored in airtight containers for up to 4 days.
03 - These bowls can be enjoyed warm, chilled, or at room temperature.

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