Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review
Sweet potatoes and pinto beans team up with a smoky barbecue sauce in this lip-smacking bowl of goodness. Use the shredding disk on your food processor to make short work of shredding the sweet potato.
Author Kathy Hester
1tablespoonolive oil or 1/4 cup water
1/2small red onionminced
1large or 2 medium sweet potatoespeeled and coarsely shredded
1 1/2cupshome-cooked pinto beansor 1 (15.5-ounce) can, drained and rinsed
2canned chipotle chiles in adobominced
1tablespoonpure maple syrup
1tablespoontamari soy sauce
Salt and freshly ground black pepper
4cupschopped fresh spinach or baby kale
Heat the oil in a large saucepan over medium heat.
Add the onion and garlic and cook until softened, 5 minutes.
Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender.
Stir in the pinto beans, chipotle chiles, tomato paste, ketchup, mustard, maple syrup, tamari, chili powder, liquid smoke, paprika, and salt and pepper to taste.
Stir in as much of the water as needed to make a smooth sauce.
Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes.
Stir in the spinach and cook for a few more minutes, until wilted.
To serve, divide the mixture evenly among serving bowls.