Tennessee BBQ Bowls

Create a culinary experience from the home of The Grand Ole Opry with this delicious bowl that’s big on flavor but not on meat. Kale, red onion, mushrooms, quinoa, and sweet potatoes will have you singing songs from Graceland!

Tennessee BBQ Bowls

Ingredients

 16 oz brown mushrooms (sliced)

 ½ red onion (sliced)

 1 bunch organic kale (stemmed and chopped)

 3 cups quinoa (cooked)

 2 sweet potatoes (cooked, diced)

 hot sauce or barbecue sauce (optional)

Tennessee Hot Sauce

 ¼ cup hot sauce (your choice, preferably without preservatives)

 2 tbsp organic apple cider vinegar

 2 tsp pure maple syrup

 1 tsp garlic powder

 ½ tsp onion powder

 ½ tsp rubbed sage

 ¼ tsp cayenne pepper (optional)

Directions

1

Pulse the mushrooms in a food processor until they are chewed up. Set aside.

2

In a small bowl, whisk together all the ingredients for the Tennessee Hot Sauce. Set aside.

3

Line a large skillet with a thin layer of water.

4

Add the onions and sauté until translucent.

5

Add the mushrooms and Tennessee Hot Sauce and cook, stirring often, until the mushrooms are soft and the liquid has cooked off, about 10–15 minutes.

6

While the mushrooms cook, steam the kale.

7

Divide the quinoa evenly among 4 bowls.

8

Top with steamed kale, diced sweet potatoes, and mushrooms.

9

Drizzle with extra hot sauce or barbecue sauce, if desired, and serve.

Chef's Notes

Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.

https://foodrevolution.org/recipes/tennessee-bbq-bowls/