Southern Succotash & Sweet Potato Hash Bowls

Traditional soul food relies on layers of smoky flavor, a balance of sweet and tangy notes, and a comforting, homemade texture. To give it that signature "homemade goodness with a twist," we are introducing charred sweet corn and a maple-bourbon twist to the chipotle sauce to make it unique.

Southern Succotash & Sweet Potato Hash Bowls

1. The Soul-Food Bean & Veggie Succotash

Instead of a cold salad, we are gently warming and sautéing these ingredients to let the spices bloom and mimic a traditional Southern succotash.

• 1 can Black Beans (drained and rinsed)
• 1 can Cannellini Beans (drained and rinsed)
• 1 cup Charred Sweet Corn 1 Red Bell Pepper, diced
• 1/2 Red Onion, diced
• 1/4 cup Fresh Parsley or Fresh Cilantro, finely chopped
• 1 tablespoon Vegan Butter (for the pan)
• The Soul Spice Blend: 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1/2 tsp Cumin, 1/4 tsp Crushed Red Pepper, and plenty of Sea Salt and Black Pepper to taste.

Instructions:

1. Heat the vegan butter in a skillet over medium-high heat. Add the red onion, red bell pepper, and sweet corn. Sauté for 5–6 minutes until the veggies soften and the corn gets a nice, smoky char on the edges.
2. Turn the heat down to low. Stir in the black beans, cannellini beans, and the entire Soul Spice Blend.
3. Cook for just 3–4 minutes until the beans are warmed through and coated in the spices. Remove from heat and stir in the fresh parsley.

2. Smoked Garlic Roasted Sweet Potatoes

• 1 large Sweet Potato, cubed into bite-sized pieces
• 2 tablespoons Avocado Oil
• 1/2 tsp Garlic Powder (The Twist: Added to the original spice mix for a deeper savory profile)
• Spices: 1 tsp Smoked Paprika, 1/2 tsp Cumin, Sea Salt, and Black Pepper.

Instructions:

1. Preheat your oven to 400°F (204°C).
2. Toss the cubed sweet potatoes in a bowl with the avocado oil, garlic powder, smoked paprika, cumin, salt, and black pepper until completely coated.
3. Spread them out in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the edges are crispy and caramelized, and the insides are pillowy-soft.

3. Sweet & Smoky Maple-Chipotle Soul Sauce

We are keeping the kick of the chipotle but balancing it with a classic Southern sweet element, pure maple syrup.

• 1/2 cup Vegan Mayo
• 2 Chipotle Peppers in Adobo Sauce (plus 1 teaspoon of the adobo sauce from the can)
• 1 tablespoon Pure Maple Syrup
•  1/2 Lime, juiced
• 1 Clove Garlic
• 1/2 tsp Cumin
• A pinch of Salt
• 1–2 tablespoons Plant Milk (unsweetened, just to thin it out)

Instructions:

1. Add all the ingredients (start with just 1 tablespoon of plant milk) into a small blender or food processor.
2. Blend until completely smooth and creamy. If it’s too thick to drizzle, pulse in the second tablespoon of plant milk.

To Assemble

Gently incorporate the crispy roasted sweet potatoes into the smoky bean succotash, then scoop into a bowl. Drizzle the creamy Maple-Chipotle sauce generously over the top.

Optional: Serve with a side of warm vegan cornbread to completely lock in that homemade soul-food experience! Enjoy!