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Tennessee BBQ Bowls

Nichole Dandrea-Russert, MS, RDN ·
Published August 3, 2020 ·
< 1 min read
Summary

Create a culinary experience from the home of The Grand Ole Opry through this delicious bowl that is big on flavor and not on meat. Kale, red onion, mushrooms, quinoa and sweet potatoes will have you singing songs from Graceland! However, unlike traditional barbecue bowls, this one may support a healthy immune system (mushrooms), offer heart disease protection (red onions), keep skin glowing (kale), and provide cancer prevention (sweet potatoes).

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Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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)

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.

Notes

Tennessee BBQ Bowls
IngredientsDirections
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