Spicy Vegan Taco Bowl With Cashew Cheese Sauce - Happy Honey Kitchen

4 Servings
40 min

Spicy Vegan Taco Bowl

Don’t get me wrong, I love a meaty, cheesy taco, but every now and then my body craves a meatless meal. Enter ‘Meatless Monday’. This Spicy Vegan Taco Bowl will satisfy all of your Mexican food cravings and make eating meatless every Monday easy.

What You Will Need:
  • Quinoa – I love creating ‘bowls’ with quinoa as a base ingredient! You can flavor quinoa in so many unique ways.
  • Vegetable broth (or water) to cook the quinoa in. I like using vegetable broth because I think it adds extra flavor to the quinoa. You can also use chicken broth, if you aren’t concerned about making it vegan.
  • Taco seasoning blend: chili powder, cumin, and paprika
  • Cashews – I make the cheese sauce using cashews along with a mix of spices. Trust me, I LOVE cheese, but I don’t miss it with this healthier Cashew Sauce.
  • Toppings for the bowl: roasted sweet potato, steamed broccoli and black beans.
Sweet potatoes mixed with taco seasoning blend on a sheet pan.
Quinoa spiced with taco seasoning and mixed with sautéed red onions.
Let’s Make This Spicy Vegan Taco Bowl!

First, prep the sweet potatoes by peeling and cutting into cubes. Mix the potatoes with olive oil and spices and pop them in the oven to roast. Next, start cooking the quinoa. For the quinoa, I sauté red onion in a saucepan and sprinkle with taco seasoning before adding the quinoa and broth to cook.


While the sweet potatoes and quinoa cook, make the cashew cheese sauce in a blender. Next, steam the broccoli and heat up the black beans. I buy broccoli that can be steamed right in the bag, but you can steam it on the stovetop as well (read ‘How to Steam Broccoli’ below).


Finally, it is time to assemble and enjoy your meatless, cheese-less, delicious taco bowl! Add a base layer of quinoa, mix some cashew sauce in with the quinoa then top with broccoli, sweet potatoes, and beans. Top with additional cashew cheese sauce, if desired.


How to Steam Broccoli

First, prepare the broccoli by chopping it into florets. For this recipe, I prefer smaller bite-sized pieces. Next, fill a pot with 1 inch of water. Add the broccoli florets to a steamer basket, and place it in the pot. Bring the water to a boil, reduce the heat to a simmer, and cover. Let steam for 5 minutes until the broccoli is crisp-tender and bright green.

More Recipes Like This:
Spicy Vegan Taco Bowl with Cashew Sauce
Course: MainCuisine: MexicanDifficulty: EasyServings

4

servingsPrep time

20

minutesCooking time

20

minutesTotal time

40

minutes

This Spicy Vegan Taco Bowl with Cashew Cheese Sauce will satisfy all of your Mexican food cravings. Meatless, cheese-less, and delicious!

Roasted Sweet Potato Ingredients
  • 2 cups sweet potato, peeled and cubed

  • 1 Tablespoon olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon each of chili powder, cumin, and paprika

  • Quinoa Ingredients
  • 1/2 cup red onion, diced

  • 1 teaspoon olive oil

  • 1 cup quinoa

  • 2 cups vegetable broth (or water)

  • 1/4 teaspoon each of chili powder, cumin, paprika, and salt

  • Cashew Cheese Sauce Ingredients
  • 1/2 cup cashews

  • 2 garlic cloves, minced

  • 1/2 cup water or broth

  • 1 lime, juiced

  • 2 teaspoons siracha (or other hot sauce)

  • 1/2 teaspoon each of chili powder, cumin, paprika, and salt

  • Additional Taco Bowl Ingredients
  • 12 oz bag of broccoli (or 1 head of broccoli), steamed

  • 15 oz can of black beans, drained, rinsed and heated

Directions
  • Heat oven to 425°F.
  • On a sheet pan, mix sweet potatoes, olive oil, and spices together. Cook for 10 minutes then take out of the oven and flip/stir. Cook an additional 10 minutes after flipping/stirring.
  • In a saucepan, sauté red onions for 3 minutes until translucent. Add in spice mixture and cook on low for an additional minute. Then add broth and quinoa to saucepan and cook according to quinoa package instructions. My quinoa package instructions: bring to boil, cover, and cook on low for 15 minutes. Leave covered and take off the heat for 3 minutes. Fluff quinoa with fork.
  • In a blender, mix all of the cashew cheese sauce ingredients and blend until the texture is smooth and creamy. Add more water, if the sauce is too thick.
  • Assemble the Spicy Vegan Taco Bowl! Add a base layer of quinoa, mix some cashew sauce in with the quinoa then top with broccoli, sweet potatoes, and beans. Top with additional cashew cheese sauce.

Notes
  • You can add additional toppings, such as: sliced avocado or sautéed onions, peppers, and mushrooms

Spicy Vegan Taco Bowl With Cashew Cheese Sauce - Happy Honey Kitchen

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

Roasted Sweet Potato

  • 2 cups sweet potato, peeled and cubed
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon each of chili powder, cumin, and paprika

Quinoa

  • 1/2 cup red onion, diced
  • 1 teaspoon olive oil
  • 1 cup quinoa
  • 2 cups vegetable broth (or water)
  • 1/4 teaspoon each of chili powder, cumin, paprika, and salt

Cashew Cheese Sauce

  • 1/2 cup cashews
  • 2 garlic cloves, minced
  • 1/2 cup water or broth
  • 1 lime, juiced
  • 2 teaspoons siracha (or other hot sauce)
  • 1/2 teaspoon each of chili powder, cumin, paprika, and salt

Additional toppings for Taco Bowl

  • 12 oz bag of broccoli (or 1 head of broccoli), steamed
  • 15 oz can of black beans, drained, rinsed and heated

Happy Honey Kitchen
Want more details about this and other recipes? Check out more here!
Go

Comments

Next