The Jackson Bowl with Vegan Comeback Sauce

Ingredients

• 0.5 teaspoon pepper black
• 0.3 teaspoon ground pepper to taste (or )
• 2 cups brown rice cooked
• 2 cloves garlic 
• 2 tablespoons golden raisins 
• 8 tablespoons sauce 
• 12 ounces the salad chopped
• 2 tablespoons juice of lemon 
• 1 tablespoon maple syrup 
• 3 cups turtle beans red prepared cooked
• 0.5 small onion finely chopped
• 2 tablespoons pecans chopped
• 0.3 cup cashew pieces raw
• 0.5 teaspoon salt to taste (or )
• 1 pinch salt smoked generous
• 6 ounce silken tofu 
• 0.5 tablespoon soya sauce (or wheat-free tamari)
• 1 teaspoon spicy brown mustard 
• 1 large sweet potatoes and into cubed peeled
• 0.5 cup tomato purée 
• 1 tablespoon vinegar white
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• blender

Directions

1. Place all ingredients into a high-speed blender and blend until completely smooth. Refrigerate for at least an hour to allow flavors to blend.Stir before using, adding a little water if sauce is too thick. Excellent as a dipping sauce or salad dressing. Makes about 1 1/2 cups.Red Beans: Start with already-prepared Easy Red Beans or season your own red beans by sauteing 1 diced onion, 2 chopped ribs of celery, 1/2 diced bell pepper, and 3-4 cloves minced garlic until onion is softened.
2. Add the cooked beans, a little water, and 1 to 2 teaspoons (or more to taste) of Cajun or Creole seasoning. Simmer for at least 20 minutes to allow flavors to combine.Sweet Potato Croutons: Preheat oven to 400 F.
3. Combine maple syrup, soy sauce, and smoked salt in a large bowl.
4. Add diced sweet potato and toss to coat.
5. Spread on a baking sheet lined with a silicone mat or parchment paper.
6. Place 1/2 cup cooked grain on the bottom of each bowl and top with 1/2 cup red beans.
7. Add a healthy layer of greens, some Comeback Sauce, and another 1/4 cup of red beans. Top with sweet potato croutons, more sauce, and a sprinkling of chopped pecans or walnuts. Enjoy!