Curried Chickpea Soul Food Bowl
Course: UncategorizedServings
6
servingsPrep time
15
minutesCooking time
45
minutesCalories
650
kcalPlant-based fusion, Curried Chickpea Soul Food Bowl.
Ingredients
1 cup 1 chickpea tofu
2 cups 2 Rice, cooked
3 Tbsp 3 Red Curry Paste
1 cup 1 Coconut Milk
2 cups 2 Collard Greens, Chopped
2 Tbsp 2 Champagne Vinegar
1 cup 1 vegetable broth
2 cups 2 Black Eyed Peas, cooked
2 cups 2 Sweet Potatoes, Cubed
1/2 cup 1/2 Brown Sugar
1 Tbsp 1 Cinnamon
1 tps Nutmeg
1 tsp 1 Ginger
2 cups 2 Green Beans, cooked
1 tsp 1 garlic powder
1 tsp 1 onion powder
salt and pepper to taste
Preparation
- Cook your rice with vegan butter, garlic and onion powder.
- Whisk together in saucepan on medium heat coconut milk and curry paste until heated through. Then toss this with your chickpea tofu.
- Braise your collard greens: Add vegetable broth, champagne vinegar and chopped greens to large pot. Bring to a boil, stir then reduce heat to simmer. Cover and let simmer for about 45 minutes.
- Cook your black eyed peas according to the package directions and add garlic and onion powder.
- Chop your sweet potatoes and toss with brown sugar, cinnamon, nutmeg, ginger and then air fryer (or bake).
- Cook your green beans, adding garlic powder, onion powder, salt and pepper.
- Add your cooked rice to a bowl and then top with your curried tofu, braised collard greens, black eyed peas, sweet potatoes and green beans.
- Enjoy!!
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