Sweet Potato Bowl with Salsa Con Queso
Are you feeling a bit all over the place now that summer is over and the holidays are getting closer? We naturally shift into eating heavier, warmer foods as the colder months set in. Who doesn’t love a nice warm bowl of food on a cold day? One easy way to do this is by roasting vegetables. It’s a great way to easily cook up any dish without all the mess. There are so many wonderful vegetables to use that are fantastic to help keep you grounded and focused during the hustle and bustle of the day. Spend your holiday season feeling healthy and full of energy with my sweet potato veggie bowl with salsa con queso!
Ingredients:
Vegetables:
2 Large Sweet Potatoes, cubed
1 15 Oz can black beans, drained and rinsed
2 Tbsp. Extra Virgin Olive Oil
1 Small sweet onion, chopped
1 Red bell pepper, chopped
10 Radishes, cut thin (I used a mandolin)
2 Cups mixed greens, chopped (I used swiss chard and spinach)
4 Oz (1/2 container) of Portobello mushrooms, chopped
1 Tbsp. Maple Syrup
1 Tsp Chili powder
1 Tsp Paprika
1 Tsp Cumin
3-4 cloves garlic, chopped
Salt and Pepper to taste
Avocado (for serving)
For the Salsa Con Queso:
1 ½ cups raw cashews soaked overnight in cool water
1 lemon, juiced
1/3-1/2 cup nutritional yeast
½ Cup vegetable broth
1 Tsp Chili powder
1 Tsp Paprika
1 Tsp Cumin
1 Tsp garlic powder
¼ Cup salsa of choice
1 Tsp Worcestershire sauce ** Can omit to make the dish vegetarian/vegan
1/8 Tsp liquid smoke (optional)
Dash of hot sauce (optional)
Directions:
** Before preparing the queso, make sure to soak the cashews overnight or prepare it in advance
1) Preheat the oven to 400 Degrees F and prepare your baking sheet with foil.
2) Chop your veggies, drizzle with olive oil and seasonings, and toss to combine. Add the beans and toss those as well.
3) Bake for 25-30 minutes until very tender or slightly caramelized.
4) In the meantime, in a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.
5) When the veggies are ready, top with queso and serve with sliced avocado. Enjoy!
