Curried Chickpea Soul Food Bowl

Curried Chickpea Soul Food Bowl

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Recipe by Sagen Jackson Course: Uncategorized


Prep time


Cooking time





Plant-based fusion, Curried Chickpea Soul Food Bowl.


  • 1 cup chickpea tofu

  • 2 cups Rice, cooked⁣

  • 3 Tbsp Red Curry Paste

  • 1 cup Coconut Milk

  • 2 cups Collard Greens⁣, Chopped

  • 2 Tbsp Champagne Vinegar

  • 1 cup vegetable broth

  • 2 cups Black Eyed Peas, cooked

  • 2 cups Sweet Potatoes⁣, Cubed

  • 1/2 cup Brown Sugar

  • 1 Tbsp Cinnamon

  • 1 tps Nutmeg

  • 1 tsp Ginger

  • 2 cups Green Beans⁣, cooked

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • salt and pepper to taste


  • 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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