Southwest Power Bowl

Nutrition

When it comes to preparing delicious plant based food I’ve found it’s all about getting creative with the spices. In my family, meat has always been the focus of every meal so it took some time figuring out how to create plant based dishes that are satisfying and full of flavor. The first thing I did was ask my sister, Halli to create a few different vegan sauces. And wow, they are crazy good! I hope you enjoy the bowl as much as we do!

Servings: 4
Mexican Sweet Potatoes
Ingredients:
2 Sweet Potatoes, peeled & cubed
3 tbs Olive Oil
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Cumin
1 tsp Chili Powder
Instructions
1. Preheat oven to 425
1. Peel and cut sweet potatoes into 1 inch cubes
2. Toss in olive oil, salt, black pepper, garlic powder, cumin and chili powder
3. Spread out on baking sheet and place in oven for 25-30 minutes, flip after 10-15 minutes
4. Set aside until ready to serve

Guacamole
Ingredients:
3 Avocados
1/2 Jalapeno, seeded & diced
1/4 White onion, diced
2 tbs Fresh Cilantro, chopped
1 Lime, juiced
1/2 tsp Salt
Instructions
1. Remove pits from avocados and place avocados in medium sized bowl, mash with fork to desired consistency
2. Remove seeds from jalapeño, chop and place in bowl
3. Dice white onion and place in bowl
4. Finely chop cilantro and place in bowl
5. Squeeze the juice of 1 lime into bowl
6. Season with 1/2 tsp salt
7. Cover and place in refrigerator until ready to serve

Pico de Gallo
Ingredients:
1 pint Cherry Tomatoes, diced
1/2 White onion, diced
1/2 Jalapeno, seeded & diced
2 tbs Fresh Cilantro, chopped
1 Lime, juiced
1/4 tsp Salt
1/4 tsp Black Pepper
2 tbs Olive Oil
Instructions
1. Dice white onion, cherry tomatoes and place in medium sized bowl
2. Remove seeds from jalapeno, dice and place in bowl
3. Finely chop fresh cilantro and place in bowl
4. Squeeze the juice of 1 lime in bowl
5. Pour 2 tbs olive oil in bowl
6. Season with salt and pepper
7. Cover and place in refrigerator until ready to serve

Cashew Cream
Ingredients:
1/2 cup raw, unsalted Cashews
1 Lemon, juiced
1 tsp White Onion, diced
1 tbsp fresh Cilantro
1/4 tsp Salt
1/4 tsp Nutritional Yeast
1 Chipotle
1 tbs Adobo Sauce
Instructions
1. Soak cashews in a bowl of water for at least 4 hours
2. Place soaked cashews, lemon, white onion, cilantro, salt, nutritional yeast, chipolte and adobo sauce in food processor or blender. Blend until smooth.
3. Cover and place in refrigerator until ready to serve

Build the Bowl
For the base, I used 1 cup cooked brown rice (follow instructions on package). Good alternatives to brown rice are quinoa or roasted cauliflower. Top with sweet potatoes, guac, pico and a tablespoon of cashew cream.

Enjoy! XX

There are no comments, add yours

please join

THE LIST

Sign up to receive exclusive updates!