The Jackson Bowl

Start with already-prepared red beans or season them simply as directed in the first step below.

Course Main Course

Cuisine Gluten-free, Vegan

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4

Calories 413 kcal

Author Susan Voisin

Ingredients

3 cups cooked red beans seasoned as below, or prepared ahead

1 tablespoon maple syrup

½ tablespoon soy sauce or wheat-free tamari

1 generous pinch smoked salt optional

1 large sweet potato peeled and cubed

1 bunch kale about 12 ounces, removed from stems and chopped or other chopped greens

2 cups cooked brown rice or other grain

8 tablespoons Vegan Comeback Sauce

2 tablespoons chopped pecans or walnuts

Instructions

Red Beans: Start with already-prepared Easy Red Beans or season your own red beans by sauteing 1 diced onion, 2 chopped ribs of celery, ½ diced bell pepper, and 3 to 4 cloves minced garlic until onion is softened. Add the cooked beans, a little water, and 1 to 2 teaspoons (or more to taste) of Cajun or Creole seasoning. Simmer for at least 20 minutes to allow flavors to combine.

Sweet Potato Croutons: Preheat oven to 400 F. Combine maple syrup, soy sauce, and smoked salt in a large bowl. Add diced sweet potato and toss to coat. Spread on a baking sheet lined with a silicone mat or parchment paper. Bake for about 20 minutes or until tender and just beginning to brown, stirring once.

Kale or Other Greens: Steam until tender. Or, in a large covered wok or deep skillet, sauté a small, sliced onion until translucent and add a couple cloves garlic, kale, and about ¼ cup water. Cover and steam, stirring once or twice, until the kale is tender, about 4 minutes.

Build a Bowl: Place ½ cup cooked grain on the bottom of each bowl and top with ½ cup red beans. Add a healthy layer of greens, some Comeback Sauce, and another ¼ cup of red beans. Top with sweet potato croutons, more sauce, and a sprinkling of chopped pecans or walnuts. Enjoy!

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