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+ servings

Soul Food Power Bowls

Course Main Course
Cuisine American
Keyword buddha bowls, caramelized sweet potatoes, lemon pepper shrimp, power bowls, quick collard greens, spicy okra, yellow rice bowls
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings
Author Jazzmine from Dash of Jazz


  • 10 ounces yellow rice
  • olive oil
  • cup water
  • 3 cloves garlic chopped
  • onion chopped
  • 4 large collard green leaves chopped
  • 1 pound okra trimmed
  • 1 roma tomato cut into chunks
  • 1 small sweet potato cubed
  • ½ teaspoon cinnamon
  • 1 tablespoon honey
  • 1 pound shrimp peeled and de-veined
  • 1 tablespoon lemon juice
  • sea salt to taste
  • black pepper to taste
  • crushed red pepper


  1. In a small saucepan or rice cooker, cook yellow rice according to package directions.

  2. In a large, non-stick skillet, heat about 1 tablespoon olive oil and ⅓ cup water over medium-high heat. Add in garlic, onion, and collard greens. Cook until water dissipates (about 8 minutes) then add a bit more olive oil. Saute greens until tender (about 10 minutes). Remove from pan.

  3. Add a bit more olive oil to pan then tomato. Cook until it breaks down (about 5 minutes). Add okra, sea salt, and crushed red pepper. Saute about 7 minutes. Remove from pan.

  4. Add a bit more olive oil to pan then the sweet potato, sea salt, and cinnamon. Cook until tender (about 7 minutes) then stir in honey and allow to caramelize (about 2 minutes). Remove from pan.

  5. Meanwhile, season shrimp with sea salt, black pepper, crushed red pepper, and lemon juice. Add a bit more olive oil to pan followed by shrimp. Saute shrimp for about 5 minutes or until cooked through, flipping halfway.

  6. To assemble, divide ingredients between two bowls.