This Mexican Quinoa and Beans Bowl is packed with healthy ingredients and tons of flavor. The cashew cheese sauce is absolutely amazing and 100% vegan. Burrito bowls are a great vegan staple because they're tasty, filling, simple to make, and much easier to eat than their tortilla wrapped counterpart. The slightly salty and umami flavored cashew queso adds a ton of flavor to the bowl. You won't miss real cheese or sour cream at all. Even picky eaters of the house will love this vegan burrito bowl. You can change out the quinoa for any other grain and the beans for a different kind of bean. Just don't forget the cashew queso––it's the star of this dish!

Mexican Quinoa Bowl [Vegan]

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Cooking Time



For the Quinoa:

  • 1 1/2 cups Quinoa, rinsed and drained
  • 1 tablespoon lime juice
  • To taste Salt Pepper

For the Cashew Queso (Cheese Sauce)

  • 1/2 cup Cashews, soaked in cold water for 2-3 hours and soaking water reserved
  • 2 tablespoons nutritional yeast
  • 1 teaspoon White Miso
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon Garlic powder salt to taste

For the Beans:

  • 1 teaspoon olive oil
  • 1 Small Red Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • 1 1/2 cup or 15 ounces Cooked Black or Pinto Beans, rinsed and drained
  • 1/2 tablespoon Liquid Aminos or Soy sauce or Tamari
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon lime juice
  • Salt & Pepper to taste

To Serve:

  • 2 cups Baby Spinach or Baby Kale
  • Guacamole


  1. Combine quinoa and 2 1/2 cups of boiling water, lemon juice, salt & pepper in a medium sauce pan. Let the quinoa boil for 1-2 minutes, then lower the heat and simmer, covered for 10-15 minutes or until all of the water is absorbed and the quinoa is cooked through. Turn off the heat and set aside until ready to use.
  2. Combine all of the cheese ingredients along with 6tbsp of soaking water in a blender. Process until smooth. Chill in an airtight container until ready to use.
  3. Heat oil in a pan, add the onions, garlic and cook till the onions are translucent, about 3-4 minutes. Add the beans, 1/2 cup of veggie broth or water, liquid aminos, cumin, paprika, chili powder, salt and pepper. Mix well and cook until the liquid is absorbed, stirring occasionally. Remove from heat and stir in the lime juice.
  4. Divide the greens among the serving bowls; top with quinoa, beans and salsa. Top with generous dollop of guacamole and a drizzle of cashew cheese sauce. Garnish with pepitas and cilantro. Serve immediately and ENJOY!!


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