Sweet Potato Broccoli Bowl with Queso and Coconut Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hearty and warming bowl great for meal prep and leftovers
Ingredients
  • Queso:
  • 1 Cup White Potatoes
  • ½ Cup Chopped Carrots
  • 2 Tbsp Nutritional Yeast
  • ¼ Unsweetened plant milk (+more if needed to blend)
  • 2 tsp Lemon Juice (or apple cider vinegar)
  • 1 tsp Arrowroot starch
  • 3-5 pickled jalepenos (depending on how spicy you like it)
  • 3 Tbsp brine from pickled jalepenos
  • Coconut Bacon:
  • 1 Cup Coconut Smiles
  • ¼ Cup Tamari
  • 2 Tbsp Maple Syrup
  • 1 tsp Smoked Paprika
  • Bowl:
  • 1 Sweet Potato
  • 4-6 Mini Yellow Potatoes
  • 1 Head Broccoli
  • ½ Cup uncooked Farro (Sub brown rice, quinoa or buckwheat for GF option - or omit)
  • 1 tin black beans + 1 tsp Chilli powder (optional)
  • 4-6 Mushrooms
Instructions
  1. Preheat oven to 400 degrees
  2. First prep queso; boil carrots and potatoes until you can pierce them with a fork. Add them to a blender with the remaining ingredients and blend until smooth. Set aside.
  3. Add farro to a pot with 1 Cup of water. Bring it to a boil and then let it simmer for approximately 30 minutes.
  4. Chop your potato, sweet potato and broccoli and sprinkle with salt and pepper and bake. The sweet potato and potato will take 35-40 minutes, the broccoli will take 25-30 minutes.
  5. During the last 15 minutes of baking, prep the rest of the bowl. To make the coconut bacon combine coconut smiles with sauce and bake for 10-15 minutes. Watch this carefully as it can burn easily.
  6. Drain and rinse the black beans, fry them in a sauce pan with mushrooms. Option to add chilli powder, tamari or more smoked paprika for extra flavour.
  7. Before serving, add the queso to a small pot and heat through, the sauce will thicken because of the arrowroot starch.
  8. Serve bowl with farro, broccoli, potatoes, mushrooms and beans; top with queso and coconut bacon.
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/farro-sweet-potato-broccoli-bowl-with-queso-and-coconut-bacon/