Southern Vegan Buddha Bowl Recipe

Recipe By: Sweet Potato Soul

Ingredients:

Lima Beans

  • ½ lb Camellia green baby limas (soaked overnight (at least 8 hours))
  • 5 cups water
  • 2 bay leaves

Farro

  • 1 cup farro (soaked 1 hour)
  • 2 cups water or vegetable broth
  • 1 tsp sea salt

Quick-pickled onions

  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • ½ tsp fennel seeds
  • 1 vidalia onion (thinly sliced (about ⅙ inch slices))

Corn sauté

  • 1 cup cherry tomatoes (whole or halved)
  • 2 jalapeño peppers (minced)
  • 2 ears of corn (shucked and kernels cut off)
  • ½ tsp sea salt

Peach Vinaigrette

  • 2 ripe peaches (chopped)
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp thyme
  • 1 tsp sea salt + ½ tsp to taste
  • 1 tsp black pepper
  • ¼ cup extra virgin olive oil

Collards

  • 1 bunch collards (stems removed, thinly sliced into ¼-inch wide ribbons)
  • ⅓ cup peach vinaigrette