Hey y’all! Today I am bringing you a dish that I modified quite a bit from it’s original recipe. Mostly because I’ve been ill with a sinus infection so I wanted something simple. Maybe one day I’ll make the complete dish. For now, let’s do this!
We don’t need much for this dish. Some sweet potatoes, an onion (the vegetable not the cat), a couple of green peppers, pinto beans, kidney beans, and some garlic. The original dish was topped with a garlic-lime yogurt. If you want to make this, you’ll need silken tofu, garlic powder, lime juice, and plant-based milk. You’ll blend these together. I opted for the easier BBQ sauce that was in the fridge. This most definitely does not live up to Mr. FBBQ’s quality of BBQ sauce, but it worked for me!
To start, cube the sweet potatoes and steam them.
Chop up the green peppers and onions and add them to a pan with some water. Chop up the garlic and add that as well. Cook the vegetables until brown.
Rinse the beans and warm them in a pot.
Once everything is cooked, it’s time to assemble the dish. Start with the sweet potatoes as a base, then add the beans.
Next, add the vegetables.
Add the BBQ sauce (or whatever topping you choose). If you do decide to make the yogurt topping, let me know how it turned out!
