Step 1

In a large skillet, warm 2 tablespoons oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.

Step 2

Add the bell pepper, jalapeño, garlic, chili powder and cumin. Stir to combine and continue to cook for about 3 more minutes.

Step 3

To the skillet, add the kale. Cover with a lid and cook until wilted. Stir to combine. Add the drained black eyed peas, stir and cook until heated through.

Step 4

Distribute in separate bowls garnished with cashew cream, avocado, green onion and diced tomato. Serve warm and enjoy!