Home Bowl

For the potatoes:

1 lb gold potatoes

1 tbsp nutritional yeast

1 tbsp date syrup/maple syrup

1 tbsp lemon juice

1/2 tbsp soy sauce

Quick Baked Beans

1 can beans of choice (I used black beans)

1/4 cup date syrup/maple syrup

1/4 cup soy sauce

1 tbsp ketchup

1/2 cup water

Tahini Sauce

1 tbsp tahini

2 tbsp sriracha

2 tbsp date syrup/maple syrup

1 tbsp lemon

water to thin it out

1 large head of broccoli, steamed

2 cups cooked quinoa

Power greens

For the potatoes:

1. Cut into wedges and place into a large bowl, add in the nutritional yeast, syrup of choice, lemon juice and soy sauce. Combine until all the potatoes are evenly coated.

2. Place on a baking sheet that is lined with a silpat or parchment paper.

3. Bake on 400 degrees fahrenheit for 30 minutes, or until crispy.

For the Baked Beans:

1. Drain the beans, and rinse until you don't see any more bubbles. Add the beans, syrup of choice, soy sauce, ketchup and water into a pot. Cook on low for 30 minutes until most of the water is absorbed and the sauce has thickened.

For the tahini sauce:

1. Combine all of the ingredients in a small bowl, add as much or little water to thin out the sauce, set aside.

To Serve:

1. Divide all of the cooked elements into your two bowls over the quinoa. Add the sauce, and enjoy!