Brown Rice Bowl with Collards & Roasted Sweet Potatoes

When I crave the comfort food from my childhood, this Brown Rice Bowl with Collards & Roasted Sweet Potatoes hits the spot every single time.

Our rice bowls have it all - perfectly cooked brown rice, tangy and sweet Jammy Collard Greens, smoky roasted sweet potatoes, and a chipotle laced cashew cream. 

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

Ingredients

White Scribbled Underline

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

Ingredients

White Scribbled Underline

Combine all of the cashew cream ingredients in a blender and blend until smooth and creamy.

Step 1

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.

Step 2

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.

Step 3

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