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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:
- 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.
- 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.
- 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.
- 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