Mexican Vegetable Rice Bowl Recipe:Mexican

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

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


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.
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.
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.
④ Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

Nutrition Facts

Per Serving: 772calories;59.1g fat;53.3g carbohydrates;22.1g protein;0mg cholesterol;469mg sodium.