When my brother was in town, we all wanted to eat a bunch of veggies one night. The best solution - make a bowl! We’ve had this vegetable-heavy recipe bookmarked for a while, and my brother wanted to try soy curls, so it was the perfect opportunity.
The bowl was made up of a lot of different components, but each had it’s own unique flavor that combined well with each other. The recipe called for BBQ sauce, but we didn’t want to use a store-bought sauce, so we made a simple sauce from Post Punk Kitchen. It turned out really good, a nice balance of sweet and spicy. And its made from all common ingredients. Now we can make it all the time for our regular BBQ sauce. The soy curls soaked up the sauce a lot, so they could have used more liquid.
The kale was so easy, you just had to massage it and it magically got soft. No cooking! Easy. It was a good light base to some of the heavier components.
Black eyed peas have become some of my favorite beans lately, and they always go well with BBQ. They were cooked simply with corn and herbs. A tasty addition.
Then, there were sweet potatoes. They were super simple, too. Just chop them up and top with some spices and sugar and bake. It added a sweet element, differentiating this from standard savory meals.
To top it all off, we made a ranch dressing out of cashews. It tasted just like ranch, a really good vegan version. We used the extra on top of salad later in the week, and it stood on it own as a great dressing. Along with this BBQ sauce, we can make this again just for everyday life. Really, any of the parts would be good on their own, but together make a filling healthy meal.
This was also a really good meal to cook as a team. Since there were so many different components, it was easy to divide up the parts. If you want to cook with your friends, this will be a great dinner to make.
Pantry BBQ Sauce
from Post Punk Kitchen
-1/2 cup veggie broth
-2 tbsp maple syrup
-2 tbsp molasses
-2 tbsp tomato paste
-2 tbsp peanut butter
-1 tbsp soy sauce
-1 tbsp apple cider vinegar
-1 tbsp mustard
-1/2 tsp liquid smoke
-1/2 tsp hot sauce
1. Mix all ingredients together in a bowl
BBQ Bowl with Zesty Ranch Dressing
from Keepin’ It Kind
for ranch dressing:
-1/2 cup raw cashews, soaked in water for at least 1 hour, reserve the water
-5 tbsp reserved water
-2 tbsp apple cider vinegar
-1 tsp agave syrup
-1/2 tsp salt
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1/2 tsp dried oregano
-1/4 tsp celery seed
-1/4 tsp dried dill
-1/2 bunch kale, stems removed, roughly chopped
-juice of 1/2 lemon
-1/2 tsp olive oil
for sweet potatoes:
-1 - 2 sweet potatoes, peeled and sliced into 1/2 inch coins
-olive oil spray
-1 - 2 tbsp nutritional yeast
-a few dashes of cinnamon
-a few pinches of brown sugar
-salt and pepper to taste
for soy curls:
-4 oz. soy curls
-1/2 cup bbq sauce
-1 tbsp hot sauce
-2 tsp cornstarch or arrowroot powder
-1/4 tsp ground cumin
-1/8 tsp paprika
for black-eyed peas:
-1 tsp olive oil
-2 cloves garlic
-1 can black-eyed peas
-2 tbsp soy sauce
-1 tsp liquid smoke
-1/8 tsp dried sage
-a few dashes of black pepper
-1 cup corn kernals
-1 - 2 avocados
1. make the ranch dressing: Place all dressing ingredients in a food processor and process until smooth. Chill until ready to use.
2. prepare the kale: Remove stems from kale, chop, and place in a large bowl. Add lemon juice and olive oil. Use your hands to massage juice and oil into kale. Continue for about 5 minutes, until kale is soft. Set aside.
3. cook the sweet potatoes: Preheat oven to 400 F. Move one of the racks to the top position. Line a baking sheet with parchment paper.
4. Spread sweet potato coins out on the sheet. Lightly spray sweet potatoes with olive oil spray. Sprinkle with nutritional yeast, cinnamon, sugar, salt, and pepper. Toss to coat.
5. Place baking sheet on the top rack and bake 20 minutes, flipping once halfway through. Once cooked, remove from oven and cover with foil until ready to use.
6. cook soy curls: Combine bbq sauce, hot sauce, cumin, paprika, and corn starch in a cup or small bowl. Whisk together until smooth. Set aside.
7. Lightly spray a large shallow saucepan with olive oil spray and heat over medium heat. Add soy curls and brown them, stirring ever couple minutes to prevent sticking, for 5 minutes. If they stick, add a little water or veggie broth to deglaze the pan.
8. Add bbq sauce mixture to soy curls and stir to combine. Lower heat and let cook 10 - 15 minutes, stirring occasionally. Add salt and pepper to taste.
9. cook black-eyed peas and corn: In a frying pan, heat olive oil over medium heat. add onion and garlic and saute until onion is slightly translucent.
10. Add beans, soy sauce, liquid smoke, and sage and mix to combine. Let cook until most of the liquid has cooked away, stirring occasionally.
11. Once liquid has cooked away, add black pepper and corn. Mix to combine and remove from heat.
12. assemble bowls: Fill the bottom of each bowl with some kale. Add a few sweet potato coins, some soy curls, and some beans. Drizzle with ranch dressing and top with avocado slices. Serve immediately.