BBQ Veggie Bowl

Monday, July 16, 2018

serves 2-3

What You Need
For The BBQ
6 LB Boston Butt
3 (15 oz) cans of crushed tomatoes, pureed in a food processor
4 1/2 TBS onion powder
3 TBS garlic powder
1 1/2 TBS cumin
3 TSP cinnamon
3 TSP chili powder
1 TSP cayenne
1 TSP salt

For The Okra
1 LB okra, sliced long ways
Salt and pepper, to taste
Olive oil

For The Yellow Pepper
1 yellow pepper, thinly sliced
Salt and pepper, to taste
Olive oil

For The Sweet Potato Cubes
1 large potato, cubed 
Paprika, to taste
Salt, to taste
Mustard powder, to taste
Chili powder, to taste
Cumin, to taste
Onion powder, to taste
Pepper, to taste
Garlic powder, to taste
Cayenne pepper, to taste
Olive oil

Toppings
Green onion, sliced
BBQ sauce

Directions
For The BBQ
1. Place the Boston Butt into the slow cooker.
2. In a medium sized bowl, mix together the tomatoes and spices.
3. Pour mixture over the Boston Butt and make sure the whole piece of meat is covered.
4. Cook on low for 6-7 hours. 


For The Okra
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place sliced okra on top.
3. Drizzle with olive oil and then sprinkle with salt and pepper.
4. Cook in the oven for 20 minutes. 

For The Yellow Pepper
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place sliced pepper on top.
3. Drizzle with olive oil and then sprinkle with salt and pepper.
4. Cook in the oven for 20 minutes. 

For The Sweet Potato Cubes
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place cubed sweet potatoes on top.
3. Drizzle with olive oil and then sprinkle with all the above seasonings. 
4. Cook in the oven for 20 minutes. 

Assembly
1. Place the BBQ, okra, pepper, and sweet potato into your desired bowl.
2. Top with green onions and additional BBQ sauce if needed. Enjoy!
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