for the chipotle cashew cream: - raw cashews - garlic - chipotle in adobo - juice of 1 lemon - olive oil - vegetable broth, more if needed - kosher salt and pepper to taste smoky roasted sweet potatoes: - sweet potatoes - olive oil - smoked paprika - 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
Combine all of the cashew cream ingredients in a blender and blend until smooth and creamy.
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.
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.