Black Pearl Medley® African Bowl with Peri Peri

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INGREDIENTS

  • 1½ qts. water or stock
  • 2 T. vegetable oil
  • 5¾ qts. collard greens, washed, ribs removed, 1-inch diced
  • 2¾ c. tomato, fresh, chopped
  • 2¾ c. onion, chopped
  • ¾ t. kosher salt
  • ¾ t. black pepper, ground
  • 1 1/3 c. water
  • 2¾ qts. sweet potato, peeled, 1-inch diced
  • 3 T. vegetable oil
  • 1 2/3 c. mayonnaise
  • ½ c. peri peri sauce
  • 4¼ c. garbanzo beans, canned, drained
  • 4¼ c. black-eyed peas, canned, drained
  • 1 c. + 1 T. pumpkin seeds, roasted
  • 1 c. + 1 T. peanuts, roasted, chopped

Directions

  1. Bring water or stock to a boil. Add InHarvest Black Pearl Medley, reduce to a simmer and cook covered for 35 minutes or until liquid is absorbed and grains are tender. Hold hot for service.
  2. Heat oil in a pan large enough to hold the collard greens. Add onion and cook until translucent.
  3. Add tomato, collards, salt, pepper and water. Mix well and braise for 30 minutes or until collards are tender. Hold hot for service.
  4. Mix sweet potato and vegetable oil and roast in one layer in a 425ºF oven for 30 minutes or until browned and cooked through.
  5. Mix together the mayonnaise and peri peri sauce.
  6. Mix together the garbanzo beans and black-eyed peas.
  7. To serve, place 1 c. Black Pearl Medley in the bottom of a bowl. Top with ½ c. collard greens, ¼ c. sweet potatoes, ½ c. beans, 2 T. creamy peri peri sauce, 1 T. pumpkin seeds and 1 T. peanuts. Garnish with scallions (optional).

Recipe Yield: 17 servings

Nutrition Facts

Per serving: 670 cal., 20 g pro., 82 g carb., 17 g fiber, 30 g fat (4.5 g sat. fat), 10 mg chol., 590 mg. sod., 8 g. sugar

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