Mexican Vegetable Rice Bowl

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

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 5 mins

    TOTAL : 20 mins

    SERVING : 2

    YIELD : 2 servings

  • 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.

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  • 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.

Per Serving: 772 calories; protein 22.1g; carbohydrates 53.3g; fat 59.1g; sodium 468.8mg. Organic vegetables, nuts, seasonings, and rice are preferable, if available to you.