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Cajun Brazilian Soul Bowl

Posted under Main Entrees & Salads

Recipe by Brittany Lynn

Ingredients

Sweet Potato Hash + Broccoli and Kale
  • 1 small sweet potato, grated
  • 1 tsp taco seasoning*
  • ¼ tsp sea salt
  • 1 tbsp coconut or avocado oil
  • 2 leaves cilantro, chopped
  • 1 cup (about 10 florets) raw broccoli, chopped
  • 2 cups raw, chopped kale (leaves torn from stems and stems chopped)
Taco Seasoning
  • 1/4 cup chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 2 tbsp ground cumin
  • 1/2 tbsp sea salt
  • 1 tbsp + 1 tsp black pepper
Cilantro Pico de Gallo
  • 1 medium tomato, diced
  • cilantro. chopped (about 2 tbsp)
  • 1/3 cup chopped green onion
  • 1 tbsp garlic, minced
  • Juice of 1 small lemon (about 3 tbsp)
  • ½ tsp sea salt, and cracked black pepper to taste
  • 1 avocado, cubed

A Soul Bowl is composed of six local, seasonal components: 1) Greens (steamed, roasted, or sautéed), 2) Vegetables (steamed, roasted, or sautéed), 3) a grain, 4) a protein, 5) a healthy fat, and 6) a dressing.

 

You can design a Soul Bowl to suit your cravings and your pantry! The main thing to keep in mind is, when in doubt, keep it simple. The six components of the below Soul Bowl are:

  1. Greens: sauteed kale
  2. Vegetables: sweet potato hash and sautéed broccoli
  3. A grain: Brittany Lynn’s Honey Crumble Cornbread
  4. Protein: poached eggs
  5. A healthy fat (think Omega 3s and 6s): avocado (eggs fit this category, as well)
  1. A dressing: cilanto pico de gallo

 

For the Sweet Potato Hash + Broccoli and Kale 

  1. Using a hand grater, a food processor with a julienne grater attachment, or a spiralizer, transform your

scrubbed sweet potatoes into hash form. (I like to leave the skins on my sweet potatoes–many nutrients in

the skin.)

  1. In a bowl, toss with taco seasoning.
  2. In a large skillet (cast iron works best, if you have one), bring your oil of choice to a simmer over

medium/high heat (I recommend a high smoke point oil like avocado, palm, or coconut oil)

  1. Toss in your hash and allow to cook for one minute, stirring intermittently.
  2. Cover with a lid and allow to cook for one minute, toss again, cover and cooked for another minute.

Uncover and turn the heat down to medium/low and throw in your broccoli florets, kale, and kale stems.

You’ll know your hash is ready when you’ve got some browned crispies appearing.

  1. Turn off the heat and toss in the chopped cilantro.

 

The Grain

Brittany Lynn’s Honey Crumble Cornbread

Prepare Brittany Lynn’s Honey Crumble per the package instructions.

 

The Protein

Poached Eggs

Poach desired number of eggs.

 

The Dressing and The Fat

Cilantro Pico de Gallo + Avocado

 

  1. Mix all ingredients in a bowl.

 

Plate your Soul Bowl:

place all 6 components in a bowl, garnish with pickled jalapeños, green onion, and cilantro