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avocado

Barbecue Buddha Bowl

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Barbecue Buddha Bowl

BARBECUE BUDDHA BOWL

serves 2
(Vegan, Gluten-free) 

Ingredients:
1 (14 oz.) pack of extra firm tofu
½ cup Jay D’s Louisiana Barbecue Sauce
2 cups brown Supreme Rice, cooked
½ ripe avocado
1 cup kale or spinach
½ cup tahini
2 Tbsp lemon juice
1 cup sweet potato, cubed
2 Tbsp water
1 tsp sea salt

Pre-heat oven to 425 degrees. Press tofu for 15-20 minutes to remove excess liquid. Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce. set some aside for drizzling over baked tofu once finished. Mix together gently. (Marinate over night for best results.) 

Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes. Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.) While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens. 

After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices. On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!  

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Black Bean Chili

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Black Bean Chili

BLACK BEAN CHILI

4-6 servings

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeño, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

eat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeños, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.

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