| Prep: 20 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 11g | 1.5g | 57g |
| sugars | fibre | protein | salt |
| 5g | 14g | 11g | 0.4g |
Why I Love Mexican Vegan Chile Relleno Quinoa Bowl
I couldn’t be more excited to share this recipe with you. It’s a culinary experiment that combines rich, bold Mexican flavors with the unmistakable hints of health-conscious Pacific Northwest fare. The result is the delightful Vegan Chile Relleno Quinoa Bowl. Picture beautifully charred poblano peppers, mixed with fiber-packed quinoa, an assortment of fresh vegetables, and all brought together by a symphony of spices. This was a dish inspired by my travels and learnings from various chefs, one notably being the celebrated Mexican chef Pati Jinich. Mixing this with my inherent love for fresh, local produce and healthful meals characteristic of my upbringing in Seattle, this recipe was born.
The allure of fusion
I believe the greatest beauty of cooking lies in its boundaries being as versatile and broad as your imagination. This Vegan Chile Relleno Quinoa Bowl is an embodiment of that sentiment, transcending traditional cuisine borders, and bringing together elements of different cultures on one plate. On the surface, this might appear similar to a classic Mexican chili relleno, but it brings in a touch of Japanese veggie bowls and PNW’s focus on healthful, organic ingredients making it a dish of its own.
Wonderful Pairings
Although packed with flavors, this Vegan Chile Relleno Quinoa Bowl is welcoming to an assortment of side dishes and pairings. You might consider serving it with a handful of homemade guacamole or a refreshing salsa to accentuate the Mexican feel of the dish. Alternatively, it would pair harmonically with a miso-roasted vegetable skewer, adding yet another layer of cross-cultural complexity to the meal.
Ultimately, what I love most about this recipe is its modular nature. It invites you to adapt, experiment, and redesign based on your preference and what fresh produce is available. It’s a vibrant, hearty, and exciting dish that celebrates the union of cultures and pays tribute to the diverse influences on my journey as a chef. And, I trust that should you choose to prepare it, the Vegan Chile Relleno Quinoa Bowl will bring the same level of joy to your journey as it does to mine.
What You’ll Need
- 6 large Poblano Chiles
- 3 cups cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 large avocado, peeled and diced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Method
Step One
Preheat the oven to 400 degrees Fahrenheit. Place the Poblano Chiles on a baking sheet and roast them in the oven for about 20-25 minutes, or until the skins have blackened and puffed up. Remove them from the oven and set them aside to cool. Once cooled, peel off the skins, remove the seeds, and cut into strips.
Step Two
In a large bowl, combine the cooked quinoa, black beans, corn, diced red onion, diced red bell pepper, halved cherry tomatoes, diced avocado, and chopped cilantro. Toss gently to mix.
Step Three
In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, chili powder, cumin, and salt and pepper to taste.
Step Four
Pour the dressing over the quinoa and vegetable mixture and stir well to combine. Ensure all ingredients are well coated with the dressing.
Step Five
Divide the quinoa mixture among bowls and top each one with the roasted poblano strips. Serve your delightful vegan chile relleno quinoa bowls immediately and enjoy your delicious and healthy meal!
