Southwest BBQ Seven-Layer Bowl
A flavorful, filling meal that takes no time at all. The barbecue sauce gives it a hint of smokey flavor while the guacamole and cashew cream give it a hint of Mexican flavor.
Servings Prep Time
2 10minutes
Cook Time
15minutes
Servings Prep Time
2 10minutes
Cook Time
15minutes
Instructions
  1. Bring a large pot of water to a boil. Add the sweet potatoes and cover with lid. Cook 5-10 min, or until tender. Remove potatoes with a slotted spoon and place in a bowl to the side. You want to keep the water hot. Bring it to a boil again once potatoes are removed.
  2. Add the cashews to a mesh strainer and dunk the strainer in the boiling water for about a minute. This will help soften the cashews for blending. (You could skip this step by using fully soaked cashews)
  3. Place softened cashews in a vitamix blender and add 1/2 cup of water and juice of one lemon. Set aside for now.
  4. While the water is still boiling, you can warm up the beans if you are using canned beans. Pour the beans in the boiling water and turn off the heat. Since the beans are already cooked (canned) you just need to warm them. Drain the water and set the warmed cooked beans aside.
  5. Back to your cashews, start the blender and blend from low to high. Add only as much water as you need to blend the cashews, you want the cashew cream to be thick. Blending may take 2-3 minutes to really smooth the cashews out. Pour cashew cream into a small bowl and set aside.
  6. Add avocado flesh to a small bowl, along with juice from one lemon and salt and pepper. Mash until creamy.
  7. Dice the onion and finely chop the cilantro.
  8. Now you an assemble. Distribute these ingredients between two serving bowls. Add the beans, then the sweet potato, then 2 Tbs of BBQ sauce to each bowl. Then the onion, avocado mash, cashew cream and finally a sprinkle of pepitas and chopped cilantro. Serve right away so the warm ingredients mingle with the cool and creamy guacamole and cashew cream.