I grew up in Birmingham, Alabama where soul food reigns supreme! Collard greens, cornbread, and the like were some of my parents and grandparents favorite dishes. Every fall, when the weather starts to cool a bit I crave the comfort food that graced our table as a child and this Brown Rice Bowl Recipe with Collards & Roasted Sweet Potatoes hit the spot every single time.
Our rice bowls have it all - perfectly cooked brown rice, Jammy Collard Greens that are just the right mix of tangy and sweet, smoky roasted sweet potatoes, and a chipotle laced cashew cream. These bowls are nothing but PURE comfort food from start to finish!
If I had to pick one element of these bowls that is my favorite it would have to be the vegetarian collard greens. I am literally O.B.S.E.S.S.E.D with collards prepared this way and I can pretty much guarantee that you will be too once you try them.
First things first, I should say that these are vegetarian collard greens and that they are NOT cooked with meat. I know that meat-laced collards are pretty much the way it's done in the south, but when your married to a vegetarian you have to get creative and think out of the box. These collards are cooked in a brine of red wine vinegar, lots of garlic, cajun spices, a bit of sugar, and butter. They're tender, tangy, sweet, and spicy all at the same time! Plus, thanks to the Instant Pot they only take about an hour to cook as opposed to 3-4 hours on the stove top.
I like to make a batch of these vegetarian collard greens every few weeks in the cooler months of the year not only because they're delicious, but also because they're pretty inexpensive and can be used in ALL sorts of ways so no one gets tired of them. We make collard green melts which are basically a collard green stuffed grilled cheese, collard hash for hearty breakfasts, and we even pile them high on tostadas. Honestly, we have found no wrong way to enjoy these collard greens so far.
If you’ve tried this rice bowl I would be so grateful if you would rate the recipe and let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!
PrintBrown Rice Bowl Recipe with Collards & Roasted Sweet Potatoes
Whenever I make a big batch of Instant Pot Jammy Collard Greens I spend the next few days incorporating them into as many dishes I can, like my collard hash, tostadas, and these soul food bowls!
Don’t forget to rate the recipe and let me know what you think about this rice bowl recipe in the comments below. I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasted and Instant Pot
- Cuisine: Soul Food
Ingredients
For the chipotle cashew cream:
1 cup raw cashews, soaked overnight, drained, and rinsed
1 clove garlic
1 chipotle in adobo
juice of 1 lemon
1-2 tablespoon olive oil
¾ - 1 cup vegetable broth, more if needed
kosher salt and pepper to taste
For the smoky roasted sweet potatoes:
1 large sweet potato, cut into a large dice
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon cumin
kosher salt and pepper to taste
To assemble the soul food bowls:
1 batch Instant Pot Jammy Collard Greens
2 cups cooked brown rice
optional garnishes: pico de gallo, cilantro, thinly sliced peppers
Instructions
Make the chipotle cashew cream:
Combine all of the ingredients in a high powdered blender and blend until completely smooth and creamy. The cashew cream can be made 2-3 days in advance and stored in an airtight container in the refrigerator.
Make the smoky roasted sweet potatoes:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the sweet potatoes with the oil and seasonings. Spread them into a single layer in the prepared baking sheet. Bake for 25-30 minutes until tender and starting to caramelize on the edges.
To assemble the brown rice bowls:
Place ½ cup brown rice in each of 4 bowls, divide the collard greens and sweet potatoes amongst the bowls. Top each bowl with a drizzle of cashew cream and desired garnishes. Serve immediately.
Notes
Note: Prep and cook time does not reflect the amount of time it takes to cook the collards or the brown rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 537
- Sugar: 5 g
- Sodium: 544.4 mg
- Fat: 14.4 g
- Carbohydrates: 89.4 g
- Protein: 13.3 g
- Cholesterol: 0 mg
Keywords: soul food
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What are the health benefits of collard greens?
Collard greens are rich in fiber, iron, and Vitamins A, B, C, E, and K, among other nutrients. These vitamins and minerals are necessary for a healthy body. Health benefits include promoting gut health, lowering cholesterol levels, and strengthening of bones and joints.
Click here for more information on the health benefits of collard greens.
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