Spicy and sweet, a satisfying bowl with chickpeas or tofu, avocado, sweet potato and mushrooms on a bed of greens.
Serve with Fiery Vegan Mayo sauce.
Put a pot of water on to boil. Peel the sweet potatoes and cut in half (to speed cooking time). Add to the boiling water. They should take about 10 - 15 minutes to cook. Test with a fork and when soft, remove them to a cutting board, slice into rounds just before adding to bowls.
Follow instructions for re-hydrating the dried mushrooms. I use the microwave. Add mushrooms to the bowls when you plate them. No need to saute dried mushrooms, they are flavourful on their own. Use the broth to cook the tofu / chickpeas. Reserve extra delicious broth for future cooking.
While the sweet potatoes cook, drain the chickpeas / cube the tofu.
Reserve some tofu cubes for the sauce.
Add green onions, soy sauce, and fresh pepper to a large skillet on medium heat.
Add chickpeas / tofu, paprika, chipotle powder, and cumin, and stir to combine. Saute for 2 - 3 minutes, stir and flip. Add 1/4 cup mushroom broth to keep from sticking and add flavour.
Add maple syrup. Stir and flip tofu cubes until the liquid is gone. Turn off heat.
Place a bed of spinach in each bowl, make rows of sweet potato, sliced avocado, chickpeas / tofu and mushrooms and generously drizzle with Fiery Vegan Mayo sauce.
To use fresh mushrooms, slice and saute with 1 - 2 tsp of soy sauce or tamari, and some black pepper, then remove to a separate dish.
You may want to add a diced white onion - if you do: saute until the onion caramelizes and the mushrooms are tender and edges start to brown.
Once the mushrooms are done, use the same skillet to cook the tofu / chickpeas.