Queso Blanco Bowl with Crispy Kale

INGREDIENTS

Crispy Kale

  • 1 large bunch kale torn into pieces
  • olive oil
  • 1/2 teaspoon salt

Queso Blanco

  • 3/4 cup cashews, soaked overnight
  • 1 1/4 cups vegetable broth
  • 1 tablespoon miso
  • 3 tablespoons nutritional yeast flakes
  • 2 cloves garlic, peeled
  • 2 teaspoons cumin
  • 1/4 teaspoon salt, plus a pinch
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons oil
  • 1 onion, finely diced
  • 2 jalapeños, seeded and diced

Everything else

  • 2 1/2 cups of cooked brown rice
  • 2 (15 ounce) cans pinto beans, rinsed, drained, and warmed
  • 1 avocado, pitted, peeled, diced
  • 1 large tomato, chopped
  • fresh cilantro for garnish

Preheat the oven to 325 degrees. Add the rinsed and dried kale to a bowl with a couple teaspoons of olive oil and salt. Mix well and then spread into a single layer on a baking sheet. Bake for about 15 minutes, until crispy, rotating the pan halfway through.

Drain the cashews and add them to a blender along with the broth, miso, nutritional yeast, garlic, cumin, salt, and lemon juice. Blend until completely smooth.

Preheat a saucepan over low heat and add the oil. Sauté the onion and jalapeño in the oil with a pinch of salt until soft. Add the blended cashew mixture and turn the heat to medium. Cook for about 5- 10 minutes, stirring occasionally, until the queso is hot and thickened.

To assemble, place a scoop of rice and beans in each bowl. Pour queso into each bowl and top with crispy kale, avocado, tomato, and cilantro.

Sourced from: Moskowitz, Isa Chandra. “Queso Blanco Bowl.” Isa Does It.

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