Step 1

Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.

Step 2

Pour cashew mixture into a small bowl; stir in 1 cup cilantro.

Step 3

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 4

Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.