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bowl with BBQ soy curls, slaw, sweet potato, lemon, collard greens, avocado
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5 from 2 votes

BBQ Soy Curls Bowl (VEGAN)

This BBQ Soy Curls bowl is a full meal! Loaded with flavor, fiber and plant protein, it will fill you up, and your taste buds will light up. It's oil-free, gluten-free, and vegan. 
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Lunch/Dinner Entrée
Cuisine: American
Servings: 4
Calories: 509kcal
Author: Gigi & Sersie

Ingredients

  • 1 to 2 Japanese sweet potatoes
  • 4 oz of dried soy curls
  • 1 cup Homemade BBQ Sauce
  • 2 cups Vegan Collard Greens
  • ⅔ cup Asian slaw dressing ingredients below
  • 4 cups shredded green cabbage or slaw mix
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 2 medium scallions finely chopped
  • ½ cup of sliced almonds
  • ½ cup of fresh cilantro chopped (optional)
  • 1-2 avocados

Asian Slaw Dressing

  • ¼ cup of Simple Homemade Date Syrup
  • ¼ 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

Instructions

  • Start by preparing the Japanese Sweet Potato. Preheat oven to 400F. Pierce potatoes with a fork or knife. Bake for 45 to 50 minutes. 
  • While the potato is in the oven, make the Vegan Collard Greens, and Homemade BBQ Sauce. Set aside.
  • Make the almond dressing and slaw by putting all the dressing ingredients into a small mixing bowl and whisk until well combined. For a thinner consistency, add another tablespoon of water. Pour dressing over veggies and stir to coat.
  • To prepare the soy curls, fill a large bowl with water and soak 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.  
  • Finally, preheat a grill or grill pan over medium-high heat. Slice the avocado in half and carefully remove the pit. Add sliced avocado cut side down to the grill (or grill pan) and allow it to cook for 5 minutes.
  • Assemble your bowl with each of the five beautiful components, and enjoy!

Notes

Store leftovers in a covered container in the refrigerator for up to three days. Freezing is not recommended.

Nutrition

Calories: 509kcal | Carbohydrates: 50.7g | Protein: 22.5g | Fat: 27.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 7.4g | Monounsaturated Fat: 15.1g | Sodium: 369.7mg | Potassium: 1577.9mg | Fiber: 18.7g | Sugar: 14.1g | Vitamin A: 3201IU | Vitamin C: 87.9mg | Calcium: 412.4mg | Iron: 5mg
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