1400 700 vegan sweetpotatobowlswithmidnightgrains horizontal

Sweet Potato Bowls

with Midnight Grains & Spicy Green Dressing

dinner

Chef's Choice Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free Soy-Free Fusion Grain Bowl Leafy Greens Nuts Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
510
FAT
15g
CARBOHYDRATES
48g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 1 sweet potato
  3. 2 tsp chimichurri spice
  4. ¼ oz fresh cilantro
  5. 1 lime
  6. 1 serrano pepper
  7. ¼ cup cilantro chutney
  8. 1 tbsp Follow Your Heart® Soy-Free Vegenaise
  9. ⅓ cup cashews
  10. 8 oz kale beet blend
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small skillet
  • Blender
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the grains

Preheat the oven to 425°F. Add the midnight grains, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 25 to 30 minutes. Remove from heat and set aside until ready to serve.

2
Roast the sweet potato

Dice the sweet potato into 1 inch cubes and transfer to a baking sheet. Toss with 2 tsp olive oil, chimichurri spice, a pinch of salt and pepper. Roast until tender and browned, about 20 to 23 minutes.

3
Make the dressing

Roughly chop the cilantro leaves and stems. Halve the lime. Trim, deseed, and mince the serrano pepper. Add the chopped cilantro, just half the lime juice, just half the minced serrano pepper, cilantro chutney, Vegenaise, and a pinch of salt to a blender. Blend the spicy green dressing until smooth.

4
Toast the cashews

Place a small skillet over medium heat with the cashews. Toast, tossing occasionally, until golden brown, about 3 to 5 minutes.

5
Prepare the salad

Add the kale beet blend and the remaining lime juice to a large bowl and toss.

6
Serve

Divide the kale beet salad and cooked midnight grains between large shallow bowls. Top with roasted sweet potatoes and drizzle with the spicy green dressing. Sprinkle with toasted cashews and as much of the remaining minced serrano pepper as you like. Enjoy!