Sweet Potato BBQ Bowl - Vegan Recipe
BBQ PROTEIN BOWL RECIPE
Smokey and sweet! This recipe is great for a big lunch or dinner that takes hardly anytime. The sweet potato can be roasted in batches so that you have it on hand. This bowl has a high amount of protein and moderate carbs. Plus, two spaces that keep the fat content in check and add tons of flavor.
2 cups Roasted Sweet Potato
4 oz Ground Seitan (Upton’s Naturals Chorizo Seitan)
3 oz Tempeh
1 cup thinly sliced Red Cabbage
1 cup sliced Kale
1 tbsp Vegan Mayo
1-2 tsp Dijon Mustard
2 tsp Honey
2 tbsp BBQ Sauce (no high fructose corn syrup)
1 tsp Mesquite Seasoning
Salt and Pepper to Taste
Hot Sauce if you want it!
HOW TO MAKE IT
Roast the sweet potato ahead of time in the oven at 400 degrees for 30-40 minutes until fully cooked.
Heat a pan on medium high
Slice the cabbage and kale thinly. Cube the tempeh and break apart the seitan.
Lightly oil the pan. Add the veggies on one side and the protein on the other side. Sprinkle with mesquite seasoning, salt and pepper.
While the above is cooking, mix up the honey mustard mayo. In a small bowl, stir together the vegan mayo, mustard, and honey. Add a little water to thin the sauce.
Stir the pan ingredients as needed until everything has a nice brown on it. Add a little water to the pan a few times to steam the ingredients and heat everything through.
Reheat the sweet potato in a pan or a microwave. Add the sweet potato to the bottom of a bowl and coat with most of the honey mustard mayo sauce.
Place the cabbage and kale over the sweet potato. Drizzle the remaining sauce on top.
Add the protein to the bowl and drizzle with bbq sauce.
FULL DAY OF EATING VLOG
Thanks for stopping by! I am not a nutritionist but I am a nutrition junkie. I love looking for new recipes that help me achieve optimum health and wellness. I hope you enjoy these and if you have something to add or share, feel free to leave a comment.