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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

Ingredients

  • 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

Instructions

  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.