Recipe: Mexican Quinoa Buddha Bowl with Cashew Crema

The Buddha Bowl is a go-to meal for vegans everywhere. Combining lots of textures, temperatures and flavors it's a simple way to switch things up at mealtime, while still getting all your veggies and protein in. Quinoa is a favorite foundation for this meal, so we've stepped it up with Toasted Quinoa and some favorite Mexican flavors. 



  • 2 Tbs olive oil 
  • white onion 
  • 1 cup Toasted Quinoa 
  • 2 Tbs tomato paste 
  • diced red pepper
  • 1 Tbs garlic powder 
  • 2 1/2 cups water

For the cashew crema: 

  • 1 1/2 cups cashews, soaked in water for at least 2 hours then drained 
  • 1 cup water 
  • 1 Tbs lemon juice 
  • 1/2 tsp sea salt 


  1. Heat oil in a saute pan over a medium flame. Add onion, Toasted Quinoa, tomato paste, red pepper and garlic powder. Stir to combine, then add water.   Cover with a lid and simmer for 15 minutes. 
  2. In a food processor or blender, add the cashews, water, lemon juice and sea salt. Blend into a liquid. 
  3. Fluff the quinoa mixture with a fork. 
  4. To assemble, place quinoa in the bottom of your bowl. Top with veggies and beans of your choice - we like sweet potatoes, kale, black beans and avocado. Drizzle with cashew crema and eat!