Smoky Black Bean & Quinoa Chili Bowl with Jalapeño Cashew Sauce Recipe
This Smoky Black Bean & Quinoa Chili Bowl is a hearty and flavorful meal combining a robust chipotle black bean chili with nutritious quinoa, vibrant massaged kale, and a creamy jalapeño cashew sauce. Perfect for a wholesome vegan dinner that balances smoky, tangy, spicy, and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Chili
- 1 batch Chipotle Black Bean Chili (prepared separately)
Grains
- 1 cup uncooked quinoa
Sauce
- 1 batch Creamy Jalapeño Cashew Sauce (prepared separately)
Salad
- 1 small bundle curly kale, de-stemmed and chopped (~6 cups or 150 g)
- 2-3 Tbsp lime juice (about 1 small lime)
- 2 tsp maple syrup
- 2 tsp olive oil
Toppings
- Avocado, sliced (optional)
- Cilantro (optional)
Instructions
- Prepare Chili: Cook the chipotle black bean chili according to the referenced recipe, ensuring it develops a smoky, rich flavor with a good balance of heat and seasoning.
- Cook Quinoa: While the chili simmers, rinse 1 cup of quinoa under cold water. Combine with water in a saucepan (typically a 1:2 quinoa to water ratio), bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed.
- Make Jalapeño Cashew Sauce: While the quinoa cooks, prepare the creamy jalapeño cashew sauce by blending soaked cashews with jalapeño, lime juice, garlic, and water until smooth and creamy, adjusting seasoning to taste.
- Massage Kale: Place the chopped kale in a large mixing bowl. Drizzle with 2-3 tablespoons of lime juice, 2 teaspoons of maple syrup, and 2 teaspoons of olive oil. Massage the kale with your hands for about 1 minute, until the leaves soften and flavors meld together.
- Assemble Bowls: Divide the cooked chili, cooked quinoa, and massaged kale evenly between four serving bowls. Top each bowl with sliced avocado and/or fresh cilantro as desired. Drizzle generously with the creamy jalapeño cashew sauce to finish.
- Storage: Refrigerate any leftovers separately in airtight containers for up to 3-4 days. The chili and quinoa can also be frozen for up to one month for longer storage.
Notes
- The chipotle black bean chili and creamy jalapeño cashew sauce recipes need to be prepared separately. Ensure those components are ready before assembly.
- Massaging the kale softens its texture and reduces bitterness, resulting in a more enjoyable salad component.
- Avocado and cilantro are optional toppings but add freshness and creaminess to the dish.
- Adjust the amount of jalapeño in the sauce to control the heat level according to preference.
- For gluten-free and vegan diets, ensure all ingredients used match those dietary needs.
- Leftover chili can be frozen, but it’s best to keep the kale and avocado fresh and add them when serving.