Smoky Cilantro Sweet Potato Soup with Red Dirt Caviar

I took the inspiration for the soup from one that Mary Bernt makes at Veggies restaurant, and the Red Dirt Caviar from a similar dish I had at the Chickasaw Nation Cultural Center restaurant called Red River Caviar. This is a high fiber, filling meal, and well liked by kids and guests alike.

Smoky Cilantro Sweet Potato Soup
4-5 large sweet potatoes, cubed
1 small onion, diced
1 tsp salt
2-3 Tbsp chicken-style seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 Tbsp maple syrup or agave, or a few drops of stevia and a splash of natural maple flavoring
1/2 bunch fresh cilantro, chopped
Jackqueso sauce for topping

Saute onions in large pot until tender and translucent. Meanwhile, cube the sweet potatoes. Add sweet potatoes to onions and fill with enough water to cover by about an inch. Bring to a boil and cook until sweet potatoes are tender. Add all remaining ingredients except cilantro and simmer for a few minutes more. Stir in cilantro, top with jack queso sauce, and serve with bread, corn bread, or crackers.

Jack Queso Sauce:
1/2 cup cashes
2 Tbsp sunflower seeds
2 Tbsp nutritional yeast
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp lemon juice
3/4 cup water

Blend on high until smooth and creamy.


Red Dirt Caviar
1 can black beans, drained and rinsed
1 can hominy, drained
1/2 lime juiced
1 tomato, diced
1/2 green bell pepper, diced
1 avocado, diced (optional)
Salt to taste


Combine all ingredients in a medium bowl. Serve at room temp or chilled.