Healthy BBQ Bowls

 16 oz brown mushrooms, sliced

1/2 red onion, sliced

1 bunch organic kale, stemmed and chopped

3 cups quinoa, cooked

2 sweet potatoes, cooked, diced

hot sauce or barbecue sauce, optional

Hot Sauce

1/4 cup hot sauce, (your choice, preferably without preservatives)

2 Tbsp organic apple cider vinegar

2 tsp pure maple syrup

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp rubbed sage

1/4 tsp cayenne pepper, optional

1.  Pulse the mushrooms in a food processor until they are chewed up.  Set aside.

2.  In a small bowl, whisk together all the ingredients for the hot sauce.  Set aside.

3.  Line a large skillet with a thin layer of water.

4.  Add the onions and saute until translucent.

5.  Add the mushrooms and hot sauce and cook, stirring often, until the mushrooms are soft and the liqud has cooked off, about 10-15 minutes.

6.  While the mushrooms cook, steam the kale.

7.  Divide the quinoa evenly among 4 bowls.

8.  Top with steamed kale, diced sweet potatoes, and mushrooms.

9.  Drizzle with extra hot sauce or barbecue sauce, if desired and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa.