Tennessee BBQ Bowls

Name: Tennessee BBQ Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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); 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)

Nichole Dandrea-Russert, MS, RDN

4 years ago

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

Pulse the mushrooms in a food processor until they are chewed up. Set aside.

In a small bowl, whisk together all the ingredients for the Tennessee Hot Sauce. Set aside.

Line a large skillet with a thin layer of water.

Add the onions and sauté until translucent.

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.

While the mushrooms cook, steam the kale.

Divide the quinoa evenly among 4 bowls.

Top with steamed kale, diced sweet potatoes, and mushrooms.

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.