Ingredients
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For the Creamy Cashew Dressing:
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1 cup unsweetened vanilla almond milk (or your favorite non-dairy milk)
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1/2 cup raw unsalted cashews
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1 tablespoon apple cider vinegar
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1 teaspoon honey
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1 teaspoon maple syrup (optional)
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1 teaspoon freshly ground black pepper
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1/2 teaspoon sea salt
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For the Black Bean and Quinoa Bowls:
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1 can (15 oz) organic black beans, drained and rinsed well
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1 cup uncooked white or red quinoa
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1 large sweet potato, peeled and cubed
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1 bunch of kale, stems removed and leaves roughly chopped
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1/2 medium onion, thinly sliced
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1 jalapeño pepper, seeded and finely chopped (optional)
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1 clove garlic, minced
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1 tablespoon extra virgin olive oil
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1 tablespoon avocado oil
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Salt and pepper to taste
Directions
Sub_Title: Fermented Soy-Free Whole Foods Plant-Based Gluten-Free Kid-Friendly Ready in Under 20 Minutes!
Description: A delicious and nutritious vegetarian breakfast bowl packed with fermented black beans, quinoa, sweet potatoes, kale, avocado, and a creamy cashew dressing. It’s budget-friendly, high in protein, and perfect for busy mornings!
Serves: 2
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Equipment: Large mixing bowl, medium saucepan, steamer basket, small skillet, blender/food processor
Ingredients:
For the Creamy Cashew Dressing:
1 cup unsweetened vanilla almond milk (or your favorite non-dairy milk)
1/2 cup raw unsalted cashews
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon maple syrup (optional)
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
For the Black Bean and Quinoa Bowls:
1 can (15 oz) organic black beans, drained and rinsed well
1 cup uncooked white or red quinoa
1 large sweet potato, peeled and cubed
1 bunch of kale, stems removed and leaves roughly chopped
1/2 medium onion, thinly sliced
1 jalapeño pepper, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon avocado oil
Salt and pepper to taste
Instructions:
For the Creamy Cashew Dressing:
1. In a high-speed blender or food processor, combine all the ingredients for the dressing and process until smooth and creamy. Set aside.
For the Black Bean and Quinoa Bowls:
2. In a medium saucepan, bring 2 cups water to boil over high heat. Add the quinoa and reduce the heat to low. Cover and cook for about 12-15 minutes, or until the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.
3. Meanwhile, steam the sweet potatoes in a steamer basket over boiling water for about 5-7 minutes, or until tender. Transfer to a blender or use an immersion stick blender to puree until smooth. Set aside.
4. Heat a small skillet over medium-high heat. Add the onions and a drizzle of olive oil. Cook until softened, about 3-4 minutes. Add the jalapeño and garlic and cook for another minute. Season with salt and pepper.
5. In a large mixing bowl, combine the cooked quinoa, black beans, steamed kale, and roasted sweet potatoes. Mix well.
6. Pour the prepared cashew dressing into the bowl and toss everything together gently but thoroughly. Taste and adjust seasonings as desired.
7. Divide the filling evenly between two serving bowls. Top each bowl with a dollop of plain Greek yogurt, slices of avocado, and additional chopped kale. Serve immediately and enjoy!
Note: This meal can be easily assembled in advance and refrigerated overnight. Simply prepare the components up to step 6 and store separately. Assemble just before serving and top with the yogurt, avocado, and kale.
Steps
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1
Done
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In a high-speed blender or food processor, combine all the ingredients for the dressing and process until smooth and creamy. Set aside. |
|
2
Done
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In a medium saucepan, bring 2 cups water to boil over high heat. Add the quinoa and reduce the heat to low. Cover and cook for about 12-15 minutes, or until the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside. |
|
3
Done
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Meanwhile, steam the sweet potatoes in a steamer basket over boiling water for about 5-7 minutes, or until tender. Transfer to a blender or use an immersion stick blender to puree until smooth. Set aside. |
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4
Done
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Heat a small skillet over medium-high heat. Add the onions and a drizzle of olive oil. Cook until softened, about 3-4 minutes. Add the jalapeño and garlic and cook for another minute. Season with salt and pepper. |
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5
Done
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In a large mixing bowl, combine the cooked quinoa, black beans, steamed kale, and roasted sweet potatoes. Mix well. |
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6
Done
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Pour the prepared cashew dressing into the bowl and toss everything together gently but thoroughly. Taste and adjust seasonings as desired. |
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7
Done
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Divide the filling evenly between two serving bowls. Top each bowl with a dollop of plain Greek yogurt, slices of avocado, and additional chopped kale. Serve immediately and enjoy! |
