Ingredients
16 oz brown mushrooms (sliced)
½ red onion (sliced)
1 bunch organic kale (stemmed and chopped)
3 cups quinoa (cooked)
2 sweet potatoes (cooked, diced)
hot sauce or barbecue sauce (optional)
Tennessee Hot Sauce
¼ cup hot sauce (your choice, preferably without preservatives)
2 tbsp organic apple cider vinegar
2 tsp pure maple syrup
1 tsp garlic powder
½ tsp onion powder
½ tsp rubbed sage
¼ tsp cayenne pepper (optional)
Directions
1
Pulse the mushrooms in a food processor until they are chewed up. Set aside.
2
In a small bowl, whisk together all the ingredients for the Tennessee Hot Sauce. Set aside.
3
Line a large skillet with a thin layer of water.
4
Add the onions and sauté until translucent.
5
Add the mushrooms and Tennessee Hot Sauce and cook, stirring often, until the mushrooms are soft and the liquid has cooked off, about 10–15 minutes.
6
While the mushrooms cook, steam the kale.
7
Divide the quinoa evenly among 4 bowls.
8
Top with steamed kale, diced sweet potatoes, and mushrooms.
9
Drizzle with extra hot sauce or barbecue sauce, if desired, and serve.
Chef's Notes
Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.
Ingredients
16 oz brown mushrooms (sliced)
½ red onion (sliced)
1 bunch organic kale (stemmed and chopped)
3 cups quinoa (cooked)
2 sweet potatoes (cooked, diced)
hot sauce or barbecue sauce (optional)
Tennessee Hot Sauce
¼ cup hot sauce (your choice, preferably without preservatives)
2 tbsp organic apple cider vinegar
2 tsp pure maple syrup
1 tsp garlic powder
½ tsp onion powder
½ tsp rubbed sage
¼ tsp cayenne pepper (optional)
