Vegan Soul Food Bowls Recipe

Name: Vegan Soul Food Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 bunch collard greens; 2 tablespoons grapeseed oil; 1/2 cup sliced yellow onion; 4 cloves garlic; 2 tablespoons red wine vinegar; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/8 teaspoon red pepper flakes; 2 1/2 cups cooked white rice; 2 1/2 cups southern-style vegan black eyed peas; 1/2 cup sliced raw; 1/2 cup spiralized zucchini pickles; 1/4 cup sliced green onion

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4.4

24 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 servings
Calories
686 kcal
Course
Main Course
Cuisine
North American

Vegan Soul Food Bowls Recipe

Farrah Baldwin

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Delight in the comfort of Southern cooking gone vegan! Our Vegan Soul Food Bowls, packed with wholesome black-eyed peas, offer a guilt-free twist on traditional flavors.

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Ingredients

Servings

1 bunch collard greens
2 tablespoons grapeseed oil
1/2 cup sliced yellow onion
4 cloves garlic minced
2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 1/2 cups cooked white rice warmed
2 1/2 cups southern-style vegan black eyed peas warmed
1/2 cup sliced raw or pickled red onion
1/2 cup spiralized zucchini pickles
1/4 cup sliced green onion

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Instructions

Separate the collard green stems from the leaves. Dice the stems and set them aside. Roughly chop the leaves.
Heat the grapeseed oil in a large skillet set over medium heat. Once the oil is shimmering, add the collard green stems along with the sliced yellow onion; sauté for 2 to 3 minutes, until the onions are lightly browned. Add the garlic to the pan and sauté for an additional minute.
Add the chopped leaves to the pan along with the red wine vinegar, salt, pepper, red pepper flakes, and 2 tablespoons of water.
Toss the collard greens to coat the leaves in the pan liquid, then cover the pan and turn the heat down to medium-low. Allow the greens to steam, stirring occasionally, until the leaves are bright green and tender (about 4 to 5 minutes).
Divide the rice, black-eyed peas, and collard greens into four bowls. Top each with a quarter of the red onion and zucchini pickles. Garnish with sliced green onion and serve warm.

Notes

Store any leftover Vegan Soul Food Bowls in an airtight container in the refrigerator for up to 3 days. While it's possible to freeze the components separately (especially the black-eyed peas and collard greens) for up to 2 months, be aware that the texture of the greens might change slightly.
To reheat, use a microwave or stovetop, adding a little water if necessary to prevent drying out, especially for the greens. It's best to add fresh garnishes like sliced onions or pickles after reheating.

Nutrition Information

Show Details

Serving 1serving Calories 686kcal (34%) Carbohydrates 112g (37%) Protein 24g (48%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 11g Monounsaturated Fat 3g Sodium 314mg (13%) Potassium 945mg (27%) Fiber 17g (68%) Sugar 12g (24%) Vitamin A 510IU (10%) Vitamin C 18mg (20%) Calcium 129mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 686 kcal

% Daily Value*

Serving	1serving
Calories	686kcal	34%
Carbohydrates	112g	37%
Protein	24g	48%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	3g	15%
Sodium	314mg	13%
Potassium	945mg	20%
Fiber	17g	68%
Sugar	12g	24%
Vitamin A	510IU	10%
Vitamin C	18mg	20%
Calcium	129mg	13%
Iron	6mg	33%