The search for great hot sauces is a neverending journey. There are those like Louisiana Hot Sauce that go great with Cajun and similar foods and then those like Sriracha that work with Thai food and then the homemade green and red Mexican sauces that are a must with authentic tacos. When I first stumbled across the Butternut Bomb from Mundi Sauce, I knew I had found something special. There is no other flavor like this, which boasts a butternut squash and habanero pepper base. It has the tang of the squash and the kick of the pepper…AWESOME! If you can’t find this one, use a carrot based hot sauce for a similar flavor.
I knew it would go great in a sauce over veggies, which brings me to this veggie bowl. After several days of holiday eating at the house of Ginny’s aunt, I needed to something light and clean to shrink me back down to fit comfortably in my pants. I could go all out sweatpants, but that doesn’t fly at work too well. We ate at everyone’s favorite restaurants, we grilled, we ate homemade ice cream…we snuck in extra cookies in the afternoon… Visiting family is fun, it’s indulgent and, let’s face it, it’s hard on the waistline!
I have found it challenging to make veggie recipes that will stay with me for a long time, but this one really does it. It incorporates roasted beets, sweet potatoes, chick peas and spinach with a spicy flair and a creamy texture on the tahini-based sauce. Oh, and you can use this sauce on so many other dishes like falafel, pitas, gyros, as a veggie dip and more!
- 2 cups cooked rice, brown or white
- 1 large beet, peeled and cut into 1/4 inch slices
- 2 sweet potatoes, peeled and cut into big chunks
- olive oil
- 2 cups chopped spinach
For the chickpeas:
- 1 can chickpeas, drained
- 3 tsp maple syrup
- 2 tsp hot sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 pinch salt
- 1 cup tahini
- 1 cup warm water
- 1 tbsp. minced garlic
- juice of one large lemon
- pinch of salt
- 2 tbsp. hot sauce
- 1 tsp turmeric
- Cook rice and set aside. Heat oven to 425 degrees. Place beets on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place sweet potatoes on another sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake veggies for 25-30 minutes or until a fork slides easily through them.
- Place chickpeas in a medium bowl. Add remaining chickpea ingredients and mix well. Heat a pan over medium heat. Add chickpea mixture and cook for 5-6 minutes until they are sticky, stirring frequently to prevent burning. Remove from heat. In a separate pan, heat spinach until wilted. Remove from heat.
- For the tahini sauce, place all ingredients in a food processor or blender and pulse until smooth. You may need to add a bit more water to get a nice consistency for the sauce.
- To assemble your bowls, place a few scoops of rice on the bottom, cover with veggies and drizzle sauce over the top. Savor the flavor, y’all!