Description
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!
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
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 soul food 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.
Keywords: soul food
