Contributed by Jenné Claiborne
Southern Buddha Bowl
- Bring water to a boil.
- Rinse the lima beans (after they have soaked 8 hours), and drop them into the boiling water along with bay leaf.
- Bring to a simmer, and continue to cook with the lid ajar for at least one hour or until the lima beans are tender.
- Bring the water to a boil, and add the farro and salt.
- Do not use salt if you're cooking the farro in salted vegetable broth.
- Bring the grain to a simmer, and cook with lid ajar for 30-45 minutes, or until tender.
- Combine the vinegar, sugar, salt, and fennel seeds in a medium mixing bowl.
- Add the sliced onions, and massage gently to cover completely with the pickling liquid.
- Set aside on the kitchen counter and allow them to pickle for about 1 hour.
- Heat a large skillet with a drizzle of oil (or avoid oil if you're using a cast iron skillet).
- Add the tomatoes, jalapeño, and corn, and cook until it begins to brown and cook through (about 15 minutes).
- Place the peaches, vinegar, mustard, thyme, salt, and pepper in a blender, and blend until it begins to become creamy.
- Slowly drizzle in the olive oil, and continue to blend until it is absolutely creamy.
- Place the collard ribbons in a large mixing bowl, then add in the peach vinaigrette.
- Use your clean hands to massage the collards for about 3 minutes, or until the greens are tender.
Assemble the Buddha bowl
- Place ½ cup of the lima beans, farro, corn saute, and collards in each bowl. Top with the pickled onions and peach vinaigrette. Enjoy!!
Adapted from Sweet Potato Soul. Copyright © 2018 by Jenné Claiborne. Photographs copyright © 2018 by Sidney Bensimon. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.