Southern Goat Cheese Grits & Veggie bowl

Inspired by a dish at one of my favorite restaurants, this veggie bowl combines creamy goat cheese grits, braised greens, black-eyed peas, and roasted sweet potatoes, topped with salsa verde.

Grits:
2 cups unsweetened almond milk or organic milk
3 cups water
1 cup stone ground grits
3 ounces goat cheese

Vegetables:
2 medium sweet potatoes, in 1-inch dice
2 tablespoons extra-virgin olive oil
½ large onion, thinly sliced
2 cloves garlic, minced
¼ tsp red pepper flakes
1 lb greens, chopped
1½ cups cooked black-eyed peas
1 cup salsa verde, jarred or homemade

View the full recipe at Avocado A Day Nutrition →