1400 700 vegan sweetpotatobowlswithmidnightgrains horizontal

Sweet Potato Bowls

with Midnight Grains & Spicy Green Dressing

dinner

Chef's Choice Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free Soy-Free Fusion Grain Bowl Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 6
PREP & COOK TIME
55 min
CALORIES
490
FAT
15g
CARBOHYDRATES
44g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1½ cups midnight grains
  2. 3 sweet potato
  3. 2 tbsp chimichurri spice
  4. 1 oz fresh cilantro
  5. 2 limes
  6. 2 serrano peppers
  7. ¾ cup cilantro chutney
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise
  9. 1 cup cashews
  10. 16 oz kale beet blend
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small skillet
  • Blender
  • 2 baking sheets
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the grains

Preheat the oven to 425°F. Add the midnight grains, 4 cups water, and 1 tsp salt to a medium 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 to steam for 5 minutes, covered.

2
Roast the sweet potato

Dice the sweet potatoes into 1 inch cubes and transfer to 2 baking sheets. Toss with 2 tbsp olive oil, chimichurri spice, 1 tsp salt, and ½ tsp pepper. Roast until tender and browned, about 20 to 25 minutes.

3
Make the dressing

Roughly chop the cilantro leaves and stems. Halve the limes. Trim, deseed, and roughly chop the serrano peppers. Add the chopped cilantro, juice from just one and a half limes, chopped serrano pepper, cilantro chutney, Vegenaise, and a ¾ tsp 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 the toasted cashews. Enjoy!