Make Something Monday x2: At Home Soul Bowl + Sweet Potato Biscuits

Happy Vegan MoFo Week 2! Today I have a special 2 for 1 recipe treat for you. The Omnivore & I have been trying to cook at home more often lately which is definitely encouraging creativity with leftovers.

First, the main dish: inspired by my love for The Chicago Diner's Soul Bowl, we decided to make an at-home, soy-free version of their already gluten-free dish!

Ingredients

For the quinoa:

1 c quinoa, rinsed & drained 2 c vegetable broth

Place vegetable broth in a medium sauce pan & bring to a boil. Add quinoa & reduce to medium heat. Cook until broth has dissipated. Remove from heat, stir, & serve.

For the beans:

2 c dried black beans, soaked overnight in water 1 tbsp olive oil 3 cloves garlic, chopped 1 jalapeno, chopped

Drain off about half the soaking water from your beans & place in a medium sauce pan. Place beans & water on medium heat & add garlic, olive oil, & jalapeno. Cover & allow to cook for approximately 2 hours. Add water as necessary to keep things from drying out. Or, just open a can of organic black beans & heat over medium heat.

For the flash greens see this post.

For the mashed sweet potatoes see this post & simply leave out the marshmallows [or don't! :)].

Arrange your various food items in your favorite bowl & top with a touch of sriracha or your favorite hot sauce. Enjoy.

Then, the next morning, you can make breakfast with your leftover mashed sweet potatoes: Gluten-free Sweet Potato Biscuits

Ingredients [adapted to be gluten-free from Laws on Wellness]

2 c Bob's Red Mill all-purpose gluten-free flour 1/4 c tapioca starch 1 tbsp chia seeds 1 tsp of cinnamon 1/2 tsp baking soda 1/2 tsp salt 2 cups sweet potatoes, pre-cooked and mashed 1/2 cup maple syrup 2 tbsp water 1/2 cup coconut oil

In a large bowl, sift together dry ingredients. In a medium bowl, stir together wet ingredients Add wet ingredients to the dry bowl & fold together until combined. Spoon round tablespoons onto a lined or greased cooking sheet. Bake for 15-20 minutes at 375 F, or until golden brown. Allow to cool slightly & serve with soy-free Earth Balance. Enjoy.