Sweet Potato Protein Bowl

Ingredients

300g Sweet Potato Raw cubed

260g canned black beans (rinsed and drained)

75g white or yellow onion diced

1 jalapeño seeded

2 clove garlic minced

400g Seitan (4.5 servings of our recipe) diced or shredded

160g Cashew Cheese Sauce (4 servings of our recipe)

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp cayenne pepper

Herbed dressing:

1/2 cup Greek yogurt (1/2 serving of our recipe)

1 Tbsp lemon juice

1 tsp dijon mustard

1/2 Tbsp parsley flakes

1 tsp garlic powder

1 tsp onion powder

Dash pepper

Dash salt

1 Tbsp water

Directions:

• Preheat oven to 350F.  Add the sweet potatoes to a sheet pan covered with parchment paper, cover with a light coat of some spray oil. Bake for 30 mins flipping once

• Set a skillet to low/medium heat and add the diced onion and diced jalapeño, sauté until translucent.  Add the cooked seitan and the spices and sear for a minute or two until the seitan is hot.  Remove from heat and set aside

• Make the herbed dressing by adding al the sauce ingredients to a small blender and blending until smooth.  You may need to add some water a tablespoon until its pourable

• In 4 containers, layer out the potatoes, add the black beans, the cheese sauce, and then put the sauce in a small container and lay it in the bigger container or just keep the sauce in the fridge until you are ready to heat the meal up.  When yo are ready to eat it, remove the sauce container, cook the contents of the container and pour the cold sauce on top of the meal.  Top with cilantro

This recipe makes 4 servings for the macros shown in the PDF

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High Protein Vegan Sweet Potato Bowl.pdf

Download PDF • 210KB

Link to video where I make this recipe: https://youtu.be/jjHTBICrN7c