| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 1/2 cups white or quick-cooking brown rice
- 1 pieces large or 2 medium sweet potatoes peeled and chopped into 1/2-inch(about ¾ lb.)
- 2 Tbsp. extra virgin olive oil
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 30 oz. reduced-sodium canned black beans drained and rinsed, or use 3 cups homemade black beans
- 1/2 tsp. garlic powder
- 1 bunch collard greens or kale about ¾ lb.
- 1/2 tsp. minced garlic (about 1 clove)
- 1/3 cup crumbled feta cheese optional
Ingredients
|
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cook the rice according to the package directions.
- Place the sweet potatoes in a medium bowl and toss with 1 Tbsp. oil and ¼ tsp. each of the salt and pepper. Spread them evenly on the baking sheet and roast them for 15 – 20 minutes, until they are fork tender (it is ok if the oven hasn’t fully preheated yet).
- In a medium saucepan, heat the beans and 1/4 cup water over a medium-low heat. Add the garlic powder and ¼ tsp. salt and pepper.
- Cut off the stems of the collard greens (or kale), leaving the leaves intact. Pile 6 – 8 leaf-halves on top of each other and roll them tightly. Thinly slice the roll so that you form long ribbons (called a chiffonade), about ¼ inch thick. Repeat with the other leaves and set them aside.
- In a large skillet, heat the remaining oil over medium-high heat until it is shimmering but not smoking. Add the garlic and stir for 20 – 30 seconds until it is fragrant.
- Add the collard greens (or kale) and stir well, coating them in the oil. Sprinkle with ¼ tsp. salt. Reduce the heat to medium and stir frequently until they are bright green, about 3 minutes. Remove the greens from the heat, taste for seasoning, and add more salt, if desired.
- Serve all the components family-style so that everyone can make their bowl to taste, topped with feta, if desired.
Do Ahead or Delegate: Cook the rice, peel, chop, and roast the sweet potatoes, chiffonade the collard greens or kale, peel the garlic, crumble the feta if using and refrigerate.
Scramble Flavor Booster: Use up to 2 tsp. of minced garlic. Add ½ – 1 tsp. ground cumin or chili powder to the potatoes before roasting them. Serve with hot sauce, such as Tabasco.
Tip: Smaller = Faster. If you need to cook something quickly, from veggies to meat, cut it into smaller pieces. The smaller the pieces, the faster it will cook!
Video: Watch Jessica make these power bowls on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 438, Total Fat: 7g, 11%; Saturated Fat: 1g, 6%; Cholesterol: 0mg, 2.5%; Sodium: 316mg, 13%; Total Carbohydrate: 78g, 26%; Dietary Fiber: 17g, 68%; Sugar: 1g; Protein: 18g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
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