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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!

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Ingredients

Scale

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

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

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