Description
This All-American Bowl is a healthy way to celebrate the many cultures and traditions that make up America. This bowl includes BBQ soy curls, Asian slaw with a scrumptious almond dressing, Southern-style collard greens, Japanese sweet potato, and grilled avocado. Check this out and then get creative with your version of an All-American Bowl. #buddhabowl #healthyveganrecipes #soycurls #japanesesweetpotato #collardgreens #grilledavocado #asianslaw #almonddressing #danielfastrecipes
Ingredients
BBQ Soy Curls
4 oz of dried soy curls
1 cup The Best Homemade BBQ Sauce
Asian Slaw with Tasty Almond Dressing
Dressing:
1/4 cup of Simple Homemade Date Syrup
1/4 cup of rice vinegar
2 Tbsp of coconut aminos
1 Tbsp of almond butter
1 Tbsp of fresh ginger
1 Tbsp of minced garlic
1 Tbsp water to smooth out consistency
Slaw:
4 cups shredded green cabbage (or slaw mix)
1 cup shredded carrots
1 cup shredded purple cabbage
2 medium scallions, finely chopped
1/2 cup of sliced almonds
1/2 cup of fresh cilantro, chopped (optional)
Southern Style Collard Greens
8 cups chopped collard greens
1 medium onion, thinly sliced
1 tsp crushed red pepper
1/2 cup low-sodium vegetable broth
1 Tbsp apple cider vinegar
1 Tbsp coconut aminos or low-sodium tamari soy sauce
Red pepper hot sauce (optional)
Japanese Sweet Potato
2 medium Japanese sweet potatoes
Grilled Avocado
2 avocados
Instructions
BBQ Soy Curls
- Soak dehydrated soy curls in water for 10 minutes to rehydrate.
- Remove and carefully squeeze out excess water.
- Preheat a skillet and add soy curls. Immediately stir in enough BBQ sauce to generously coat the soy curls. Cook for 4 to 5 minutes or until heated through.
Asian Slaw with Tasty Almond Dressing
- Combine all dressing ingredients in a small mixing bowl and, using a spoon or whisk, stir until well combined. For a thinner consistency, add another tablespoon of water.
- Mix all slaw veggies into a large bowl.
- Pour dressing over veggies and stir until well coated.
Southern-Style Collard Greens
- Preheat a large pot over medium heat.
- Once the pot is hot, dry-sauté thinly sliced onion for 4 minutes or until it starts to brown, adding a dash of water if it sticks to the pan. Stir in crushed red pepper and continue cooking for another minute. Add chopped collard greens and vegetable broth and stir with sautéed onion and crushed red pepper. Put a lid on and allow it to steam until slightly tender and bright green, usually 3 to 5 minutes.
- Stir in apple cider vinegar and coconut aminos.
Japanese Sweet Potato
- Preheat oven to 400F.
- Pierce potatoes with a fork or knife.
- Bake for 45 minutes.
Grilled Avocado
- Preheat a grill or grill pan over high heat.
- Slice avocados in half and carefully remove the pit.
- Grill avocados cut side down for 5 to 6 minutes.
Assemble your bowl with each of the five beautiful components, and enjoy!
Notes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch/Dinner Entrée
- Method: Oven, Grill & Stove Top
- Cuisine: American
Keywords: soy curls, BBQ sauce, vegan recipes, daniel fast compliant, asian slaw, collard greens, japanese sweet potato, avocado, grilled avocado, vegan recipes, daniel fast recipes, gluten free, 4th of july, what vegans eat for the 4th of july, all american bowl