Sweet Potato Breakfast Bowl

Ingredients

Toasted Pepitas (Pumpkin Seeds)
 2 tbsp pepitas
Cashew Sour Cream
 1 cup raw unsalted cashews, soaked
 ½ cup filtered water
 ¼ cup low-sodium vegetable stock OR
  cup olive oil
 2 tbsp fresh lemon juice
 2 tsp apple cider vinegar
 ¾ tsp sea salt
Plantain Chips
 1 green plantain or very green regular banana
 2 tsp coconut or avocado oil (or use coconut oil spray)
 ¼ tsp sea salt or to taste
 1 pinch lime zest (optional)
Quinoa
  cup dry quinoa, rinsed and drained
  cup low-sodium vegetable broth
 2 tbsp diced onion
 ½ cup finely chopped red, green or yellow bell peppers or any combination
 1 small carrot, diced
 2 tbsp salsa or pico de gallo
Cauliflower Lentil Taco Filling
  cup dry lentils, rinsed and soaked for 30 minutes, then drained
 2 cups finely diced cauliflower, about the size of rice grains
 2 tsp low-sodium vegetable broth or olive oil
 ¼ cup finely diced white onion
 1 tsp jalapeno pepper, seeded and finely minced
 1 clove garlic, finely minced
 1 tsp chili powder, divided
 ½ tsp ground cumin
 ¼ tsp ground coriander, divided
 3 tbsp tomato paste
 1 dash sea salt and black pepper, to taste
 ½ avocado, pitted and diced, reserved
 1 cup cherry tomatoes, halved, reserved
 ½ head romaine lettuce, chopped, reserved
 ¼ cup fresh cilantro, chopped, reserved

Instructions

Toasted Pepitas (Pumpkin Seeds)
1

Combine all ingredients in a small mixing bowl and whisk vigorously until well combined. Cover and store in the refrigerator until ready to use.

Plantain Chips
2

Preheat oven to 350 degrees Fahrenheit. To peel the plantain, cut off the ends and score lengthwise along the ridges just enough to cut through the peel. The peeling will come off in strips. Thinly slice the plantain into rounds with a mandoline (on the thinnest setting). Add the plantain slices to a bowl and toss with oil to evenly coat. Line a baking tray with parchment paper and place the plantain slices on the tray in a single layer. Sprinkle with sea salt and a little lime zest if using, bake for 15-20 minutes, or until just golden along the edges.

Quinoa
3

In a medium saucepan, add vegetable broth, onion, bell pepper and carrot and saute over medium-low heat until onion is translucent, about 5 minutes. Add dry quinoa, bring to a boil, cover, and simmer on low heat for 20 minutes until quinoa is fully cooked. Fluff with a fork, remove from heat, and stir in salsa or pico de gallo.

Cauliflower Lentil Taco Filling
4

To cook dry lentils: add soaked and drained lentils to small saucepan along with filtered water and bring to a boil. Reduce heat to low and simmer covered for 30 minutes or until tender. Add vegetable broth to a medium skillet over medium heat. Cook onion and jalapeno 5 to 7 minutes until the onion is translucent. Add cauliflower rice, garlic, ½ teaspoon chili powder, ¼ teaspoon ground cumin and ⅛ teaspoon ground coriander and cook for 4 to 5 minutes. Stir in tomato sauce and cook for another 4 to 5 minutes until cauliflower is tender. Add the lentils, remaining spices and salt and pepper. Turn heat to low and cook for another 3 to 4 minutes. Mash the lentils with a fork to break down into a “ground beef” consistency.

To assemble the Latin Good Bowl: In a medium serving bowl, make a bed of quinoa, and then add the cauliflower lentil taco filling, shredded romaine lettuce, diced avocado, cherry tomatoes and plantains. Garnish with fresh cilantro and toasted pepitas. Add a dollop of sour cream and salsa.

Ingredients

Toasted Pepitas (Pumpkin Seeds)
 2 tbsp pepitas
Cashew Sour Cream
 1 cup raw unsalted cashews, soaked
 ½ cup filtered water
 ¼ cup low-sodium vegetable stock OR
  cup olive oil
 2 tbsp fresh lemon juice
 2 tsp apple cider vinegar
 ¾ tsp sea salt
Plantain Chips
 1 green plantain or very green regular banana
 2 tsp coconut or avocado oil (or use coconut oil spray)
 ¼ tsp sea salt or to taste
 1 pinch lime zest (optional)
Quinoa
  cup dry quinoa, rinsed and drained
  cup low-sodium vegetable broth
 2 tbsp diced onion
 ½ cup finely chopped red, green or yellow bell peppers or any combination
 1 small carrot, diced
 2 tbsp salsa or pico de gallo
Cauliflower Lentil Taco Filling
  cup dry lentils, rinsed and soaked for 30 minutes, then drained
 2 cups finely diced cauliflower, about the size of rice grains
 2 tsp low-sodium vegetable broth or olive oil
 ¼ cup finely diced white onion
 1 tsp jalapeno pepper, seeded and finely minced
 1 clove garlic, finely minced
 1 tsp chili powder, divided
 ½ tsp ground cumin
 ¼ tsp ground coriander, divided
 3 tbsp tomato paste
 1 dash sea salt and black pepper, to taste
 ½ avocado, pitted and diced, reserved
 1 cup cherry tomatoes, halved, reserved
 ½ head romaine lettuce, chopped, reserved
 ¼ cup fresh cilantro, chopped, reserved

Directions

Toasted Pepitas (Pumpkin Seeds)
1

Combine all ingredients in a small mixing bowl and whisk vigorously until well combined. Cover and store in the refrigerator until ready to use.

Plantain Chips
2

Preheat oven to 350 degrees Fahrenheit. To peel the plantain, cut off the ends and score lengthwise along the ridges just enough to cut through the peel. The peeling will come off in strips. Thinly slice the plantain into rounds with a mandoline (on the thinnest setting). Add the plantain slices to a bowl and toss with oil to evenly coat. Line a baking tray with parchment paper and place the plantain slices on the tray in a single layer. Sprinkle with sea salt and a little lime zest if using, bake for 15-20 minutes, or until just golden along the edges.

Quinoa
3

In a medium saucepan, add vegetable broth, onion, bell pepper and carrot and saute over medium-low heat until onion is translucent, about 5 minutes. Add dry quinoa, bring to a boil, cover, and simmer on low heat for 20 minutes until quinoa is fully cooked. Fluff with a fork, remove from heat, and stir in salsa or pico de gallo.

Cauliflower Lentil Taco Filling
4

To cook dry lentils: add soaked and drained lentils to small saucepan along with filtered water and bring to a boil. Reduce heat to low and simmer covered for 30 minutes or until tender. Add vegetable broth to a medium skillet over medium heat. Cook onion and jalapeno 5 to 7 minutes until the onion is translucent. Add cauliflower rice, garlic, ½ teaspoon chili powder, ¼ teaspoon ground cumin and ⅛ teaspoon ground coriander and cook for 4 to 5 minutes. Stir in tomato sauce and cook for another 4 to 5 minutes until cauliflower is tender. Add the lentils, remaining spices and salt and pepper. Turn heat to low and cook for another 3 to 4 minutes. Mash the lentils with a fork to break down into a “ground beef” consistency.

To assemble the Latin Good Bowl: In a medium serving bowl, make a bed of quinoa, and then add the cauliflower lentil taco filling, shredded romaine lettuce, diced avocado, cherry tomatoes and plantains. Garnish with fresh cilantro and toasted pepitas. Add a dollop of sour cream and salsa.

Latin GoodBowl Scratch123

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© 2020 Switch4Good
Made with ♥ by Andy Hoooke

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