Serves: 1
Cook Time: 35 minutes

  1. Prepare black-eyed peas. Add dried black-eyed peas to an Instant Pot or pressure cooker. Cover with 3 cups water. Pressure cook on high for 15 minutes, allowing 10 minutes to release steam afterwards. Remove from Instant Pot and set aside. You’ll have plenty of extra black-eyed peas, which keep in the refrigerator in an air tight container for a week.
  2. Preheat oven to 450 degrees Fahrenheit. Cook Dr. Praeger’s veggie burger and sweet potato hash browns according to package directions.
  3. Saute collard greens. Add olive oil to a skillet over medium heat. Stir in collard greens, black pepper, and sea salt. Saute for 5-7 minutes, or until warmed and tender.
  4. Build your bowl: add cooked collard greens, black eyed peas, Dr. Prager’s veggie burger, hash browns, mac and cheese, and cornbread. Drizzle with BBQ sauce and devour!