Mexican Vegetable Rice Bowl Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Mexican Vegetable Rice Bowl Recipe). This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso.

Brief

Prep 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 2

Yield: 2 servings

Mexican Vegetable Rice Bowl Recipe

Ingredients

4 teaspoons liquid amino acid (such as Bragg®)

divided

¼ teaspoon onion powder

1 large zucchini

diced small

2 large kale leaves

cut into 1-inch squares

½ (14 ounce) can coconut milk

½ cup raw macadamia nuts

¼ cup raw cashews

¼ 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

Corn Dip

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

Nutritional Information

Mexican Vegetable Rice Bowl Recipe

Servings Per Recipe:2

Calories: 771.7

% Daily Value *

Protein: 22.1g 44%

Carbohydrates: 53.3g 17%

Dietary Fiber: 14g 56%

Sugars: 5.5g

Fat: 59.1g 91%

Saturated Fat: 24.9g 124%

Vitamin A Iu: 8738.1IU 175%

Niacin Equivalents: 62.4mg 480%

Vitamin B6: 10.4mg 652%

Vitamin C: 88.6mg 148%

Folate: 335.6mcg 84%

Calcium: 161.8mg 16%

Iron: 8.5mg 48%

Magnesium: 225.6mg 81%

Potassium: 1533mg 43%

Sodium: 468.8mg 19%

Thiamin: 0.7mg 73%

Calories From Fat: 532.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.