Mexican Vegetable Rice Bowl

  • Recipe By
  • Published Jun 1st
  • Ready In20m
  • Servings2
  • Calories772
This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso.

Mexican Vegetable Rice Bowl Ingredients

The following are the ingredients needed to make delicious Mexican Vegetable Rice Bowl for 2 servings:

  • 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

Mexican Vegetable Rice Bowl Cooking Instructions

  • Prep15m
  • Cook5m
  • Ready In20m

To cook Mexican Vegetable Rice Bowl, you need about 15 minutes of preparation time. The time needed to cook this Mexican Vegetable Rice Bowl is about 5 minutes , and you can serve your Mexican Vegetable Rice Bowl within 20 minutes . The following are the steps to cook Mexican Vegetable Rice Bowl easily:

  1. 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. 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. 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. 4 Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.


  • Cook's Notes:
  • Organic vegetables, nuts, seasonings, and rice are preferable, if available to you.
  • Use your favorite wild rice in place of brown rice, if you like. Your favorite nut milk can be used in place of the coconut milk.

Nutrition Facts

Per Serving: 772 calories; 59.1 grams of fat; 53.3 grams of carbohydrates; 22.1 grams of protein; 0 milligrams of cholesterol; 469 milligrams of sodium.

  1. Jul 12th 2016

    I just had this for lunch today and boy was it delicious. My only sub was soy sauce for the liquid aminos. The nuts and nutritional yeast you can buy in the bulk bins so it isn't too expens ...

  2. May 8th 2016

    I was nervous about this one, but it turned out really well! I don't have a great blender, so I soaked the nuts for 45 minutes in really hot water. They blended up just fine. I also was sure ...