Ingredients:

  • 4 medium sweet potatoes
  • 1 yellow onion, chopped
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste
  • 3/4 bag of chopped collard greens (approximately 9 ounces)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon cumin
  • Dash of crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 tablespoon liquid smoke
  • Vegan butter
  • Hot sauce (optional, for drizzling)

Instructions:

  1. Bake Sweet Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Wash the sweet potatoes thoroughly and pierce each a few times with a fork.
    • Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
  2. Prepare the Collard Green Mixture:
    • While the sweet potatoes are baking, heat a large skillet over medium heat.
    • Add the chopped onion and sauté for about 5 minutes until translucent.
    • Add the minced garlic and sauté for an additional 1-2 minutes.
    • Season with salt and pepper to taste.
  3. Sauté and Simmer:
    • Add the chopped collard greens to the skillet and cook until they start to wilt, about 5 minutes.
    • Stir in the chickpeas, diced tomatoes (with their juice), and vegetable broth.
    • Add the cumin, crushed red pepper flakes, smoked paprika, and liquid smoke.
    • Stir the mixture well and bring to a simmer.
    • Reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally.
  4. Assemble:
    • Once the sweet potatoes are baked, cut them open lengthwise.
    • Add a dollop of vegan butter inside each sweet potato.
    • Spoon the collard green mixture generously over the sweet potatoes.
    • Drizzle with hot sauce if desired.

Nutritional Facts (per serving, assuming 4 servings)

Total Nutritional Information (per serving):

  • Calories: 262
  • Carbohydrates: 53g
  • Protein: 10g
  • Fat: 2.1g
  • Fiber: 13g