Weeknight Tex-Mex quinoa with cashew sour cream from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing (page 75) by Angela Liddon

  • ground cayenne pepper
  • chile powder
  • ground coriander
  • ground cumin
  • sweet potatoes
  • apple cider vinegar
  • quinoa
  • vegetable broth
  • jalapeño chiles
  • smoked paprika
  • raw cashew nuts
  • canned black beans
  • canned fire-roasted diced tomatoes

  • EYB Comments

    Cashew nuts soak 1 hour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flavor bomb chimichurri guacamole; Easy chimichurri sauce; Pretty parsley-cilantro pepita pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cashew nuts soak 1 hour.

  • Zosia on November 12, 2020

    This was a tasty dish with family friendly Tex-Mex flavours that required mainly pantry items. The sweet potatoes and quinoa were done at the 23 minute mark but there was still some liquid so I removed the lid, raised the heat and cooked it off quickly. The recipe leaves a lot of room for customization of heat level, toppings etc; I added frozen corn and topped with tomatoes and cucumber. I substituted dairy sour cream for the cashew cream.

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