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.
Provided by Shawn Makinson
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 771.7 calories, Carbohydrate 53.3 g, Fat 59.1 g, Fiber 14 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 468.8 mg, Sugar 5.5 g
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Irfan Mallick
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it! I will definitely be making this again.
Janaka Dikwella
[email protected]This dish was a hit with my kids! They loved the rice and the vegetables. I would definitely recommend this recipe to other parents.
NiAZzi KamiL
[email protected]I'm not a big fan of Mexican food, but this dish was surprisingly good. The rice was flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe.
adewale sodiq
[email protected]This recipe was a lifesaver! I was short on time, and this dish came together in no time. It was also really delicious. I'll definitely be making this again.
Shehzad Ahmad
[email protected]This dish was a disappointment. The rice was dry, and the vegetables were overcooked. I wouldn't recommend this recipe.
Muzmmal Abbas
[email protected]I'm a vegetarian, and I'm always looking for new recipes to try. This Mexican vegetable rice bowl was a great find. It was easy to make, and it was really delicious. I'll definitely be making this again.
Nargis Kramat
[email protected]This recipe was easy to follow, and the dish turned out great. The rice was flavorful, and the vegetables were tender. I would definitely recommend this recipe.
m amad
[email protected]I made this dish for my friends, and they loved it! The rice was fluffy, and the vegetables were perfectly cooked. I will definitely be making this again.
Ngwese Samuel
[email protected]This recipe was a total fail. The rice was mushy, and the vegetables were bland. I wouldn't recommend this recipe to anyone.
Asare Samuel
[email protected]I was skeptical about this recipe at first, but I'm glad I gave it a try. The rice bowl was delicious, and it was so easy to make. I'll definitely be making this again.
Carm C
[email protected]This dish was a breeze to make, and it turned out great. The flavors were well-balanced, and the rice was cooked perfectly. I'll definitely be making this again.
Rebekah Talbot Ulibarri
[email protected]I'm not usually a fan of vegetarian dishes, but this one was really good. The rice was perfectly cooked, and the vegetables were flavorful and tender. I would definitely recommend this recipe.
Mian Tahir
[email protected]This Mexican vegetable rice bowl was a hit with my family! The flavors were amazing, and the dish was so easy to make. I'll definitely be adding this to my regular rotation.