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–+ servings
Loaded Tex Mex Hash Browns Smothered in Sauces

Quinoa Loaded Hash Browns with Chipotle Cashew Cream

Allison Mulcahy
These Quinoa Loaded Hash Browns with Chipotle Cashew Cream are super hearty, smoky, a little spicy, and downright delicious. Shake up your morning and make this for your next breakfast or brunch!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Main Course
Cuisine Healthy, Mexican, Plant-Based, Vegan
Servings 4 People
Calories 551 kcal

Ingredients
  

  • 30 Ounces Package Hash Browns
  • 4 Cups Cooked Quinoa I used red quinoa
  • 1 Packet Taco Seasoning Or homemade - see notes
  • ½ Cup Favorite Salsa
  • 1 tablespoon Olive Oil
  • 4 Ounces Diced Green Chiles Optional

Chipotle Cashew Cream

  • ½ Cup Cashews
  • ½ Cup Water
  • 1-2 Chipotle Peppers in Adobe Sauce (Freeze the rest for later use)
  • 1 Garlic Clove
  • 1 teaspoon Lime Juice
  • ½ teaspoon Salt

Instructions
 

  • Preheat the oven to 375°F
  • Cook hashbrowns according to package
  • Stir together cooked quinoa, taco seasoning, olive oil, salsa, and green chiles. Spread out evenly on a baking sheet and transfer to the oven. Bake for 30 minutes, stirring halfway through
  • While that's baking, make the chipotle cashew cream by blending all ingredients together until creamy in a small blender. If you're not using a high-speed blender, soak cashews in hot water before blending to soften. (Note: I didn't use my full-size blender for this as there's not enough volume to blend properly. I used our Ninja)
  • Top hash browns with quinoa and pour chipotle cashew cream over top. Add more toppings like avocado, tomato, cilantro, jalapeño, red onion, vegan sour cream, and your favorite hot sauce!

Notes

*Homemade Taco Seasoning:
 
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Mexican oregano
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon red pepper flakes (optional)
*Quinoa:  Start with 1 cup uncooked quinoa and boil with 2 cups water or vegetable stock.  This should equal 4 cups of cooked quinoa.  See package for exact measurements and instructions

Nutrition

Calories: 551kcalCarbohydrates: 91gProtein: 16gFat: 16gSaturated Fat: 3gSodium: 1338mgPotassium: 1181mgFiber: 12gSugar: 6gVitamin A: 1207IUVitamin C: 25mgCalcium: 79mgIron: 7mg
Tried this recipe?Tag me @mnveghead