A protein bowl topped with a creamy vegan cheese sauce is a high-quality meal. Vegan cheese made from potatoes is a great way to replenish potassium levels and carbohydrates after a workout.
1 medium Russet potato
2 large carrots
1/3 cup nutritional yeast
3 Tablespoons lemon juice
1 Tablespoons miso paste *chickpea or white miso work best
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup steamed kale
1/2 cup cooked quinoa
1/2 cup canned black beans
1/4 cup fire roasted corn *regular cooked corn works as well
1/4 ripe avocado *diced
1/3 cup vegan cheese sauce
Prep Time: 5min | Cook Time: 15min
Bring a 3 cups of water to boil. Peel and rough chop the potato and carrots. Boil the potato and carrots until soft. Remove from heat and reserve 1/4 c of the potato-carrot liquid.
Transfer the boiled potato and carrots to a food processor. Add the nutritional yeast, lemon juice, miso paste, garlic powder and onion powder. Process on high to combine. With the food processor running, drizzle in 1/4 c of the potato-carrot water in order to thin the sauce.
In one serving bowl, add the steamed kale, cooked quinoa, canned black beans, fire roasted corn (or plain cooked corn) and avocado to a bowl. Drizzle with 1/3 c of the vegan cheese sauce. Enjoy!
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