Name: Brown Rice Bowl Recipe with Collards & Roasted Sweet Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Soul Food
Ingredients: 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; 3/4 - 1 cup vegetable broth, more if needed; kosher salt and pepper to taste; 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; 1 batch Instant Pot Jammy Collard Greens; 2 cups cooked brown rice; optional garnishes: pico de gallo, cilantro, thinly sliced peppers

Brown Rice Bowl Recipe with Collards & Roasted Sweet Potatoes

A handmade bowl filled with brown rice, sweet potatoes, collard greens, and pico de gallo is sitting on a wood table top with a fork and linen napkin next to it.

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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!

Author: 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

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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

3/4 - 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

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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 1/2 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

Find it online: https://thismessisours.com/soul-food-bowls/