1 large sweet potato, chopped and steamed
1 T coconut oil
Veggie broth as needed
2 packages tempeh (8 oz each), chopped and steamed
2 garlic cloves, crushed
Spices: Cumin, chili powder, paprika to taste, several chipotles in adobo with sauce, minced (to taste…these are quite spicy. You can find these in a can in the international section of the grocery store.)
2 cans black beans, drained & rinsed
1 cup dry quinoa, cooked
Tomatoes, fresh chopped
Toppings: fresh lime juice, chopped avocado, coconut cashew yogurt (see below)
Begin by heating the coconut oil and adding the lightly steamed sweet potatoes. Then add the steamed tempeh, garlic and spices (including the chipotles in adobo.) Add veggie broth as needed to deglaze the pan. Sauté for a few minutes until done. Then place in a mixing bowl with the black beans, quinoa, tomatoes and baby spinach. Stir thoroughly. When ready to serve, add the toppings to each bowl to taste. Add hot sauce if needed. You can also add scallions and/or cilantro if you like. Enjoy!
Coconut cashew yogurt:
12 ounces coconut water
2 teaspoons vegan probiotic powder (I use Bluebonnet. I have them order it for me at Whole Foods since they no longer carry it at my local store.)
2 cups cashews, soaked in water 4 hours to overnight
1 cup shredded coconut
1-2 tablespoons fresh lemon juice
Put the coconut water, probiotic powder, soaked & drained cashews, and shredded coconut in your VitaMix or high-speed blender. Blend until smooth. Let the blender get nice and warm. Let sit overnight. Then add the lemon juice and blend with extra coconut water if needed for desired consistency. Keeps in the fridge for about two weeks. Enjoy!
You can also just make plain cashew sour cream:
2 cups cashews soaked in water 4 hours to overnight
1/2 cup water or enough to achieve desired consistency.
2 T fresh lemon juice
Blend! *This will not keep as long as the yogurt so eat quickly or halve the recipe.