Loaded Quinoa Bowls

Meanwhile, heat ¼ cup oil in a large pan over medium-high heat. Cut sweet potato into ½-inch cubes. Drain artichokes, then pat dry with a paper towel. (TIP: Dry them well to reduce oil splatters when cooking). Halve tomatoes. Cut baguette into 1-inch cubes. Line a plate with paper towels.

Once oil is hot, add sweet potato to pan. Cook until tender and crisped, turning to brown all over, 8-10 minutes. Remove from pan with a slotted spoon and set aside to drain on your lined plate. Season immediately with 1 tsp barbecue seasoning (we’ll use the rest later) and plenty of salt and pepper.

Add artichokes to same pan. Cook until crisped, turning to brown all over, 4-6 minutes. Remove from pan with a slotted spoon and transfer to plate with sweet potato. Season immediately with another 1 tsp barbecue seasoning (we’ll use the rest in the next step) and plenty of salt and pepper. Carefully pour out oil in pan, then wipe out any charred bits with a paper towel.

Return same pan to medium-high heat and add 1 TBSP butter and a large drizzle of olive oil. Once butter melts, add baguette cubes. Toast, tossing, until golden brown all over, 3-5 minutes. Season with salt and pepper. Meanwhile, in a small bowl, mix remaining barbecue seasoning, sour cream, 2 tsp olive oil, and 1 tsp water. If thick, add another 1 tsp water. Season with salt and pepper.