Vegan Hawaiian Bbq Bowl with Potato Medley and Aloha Hot Bbq Sauce
Ingredients
Baked Regular Potatoes
- 2 lb of Russet potatoes, cut into long slices
- 2 Tbsp avocado oil
- Spices: paprika, cayenne pepper, garlic powder, onion powder, rosemary, pepper, and salt
Baked Sweet Potatoes - No Oil
- Same amount of sweet potatoes as regular potatoes
- Spices (same as regular potatoes)
Baked Brussels Sprouts
- Brussels sprouts
- Spices and salt
Aloha Hot BBQ Sauce
- 1 can diced organic tomatoes
- 1/2 medium onion, chopped
- 3 garlic cloves, chopped
- 4 - 5 medjool dates
- 1 Tbsp blackstrap molasses
- 1 Tbsp Apple cider vinegar
- 1 Tbsp hot sauce or vinegar
- 1 Tbsp coconut aminos
- 1 tsp liquid smoke
- 1 habanero pepper (adjust for spiciness)
- Spices: cayenne pepper, smoked paprika, chili powder, cumin, yellow mustard, salt, black pepper
Preparation
Baked Regular Potatoes
Mix potatoes, oil, and spices in a bowl.
Bake at 420°F for around 1 hour.
Baked Sweet Potatoes - No Oil
Use parchment paper with water underneath.
Bake for 50 minutes.
Baked Brussels Sprouts
Toss Brussels sprouts with spices.
Bake for around 40 minutes.
Aloha Hot BBQ Sauce
Sauté onions and garlic until soft.
Blend sautéed onions, garlic, and all other sauce ingredients until smooth.
Pour into a jar and refrigerate.
Assembling the Bowl
Arrange baked regular and sweet potatoes, and Brussels sprouts in a bowl.
Drizzle with Aloha Hot BBQ Sauce.
Serve with a side of Bamboo Rice.