Sweet Potatoes with Collards and Aduki Beans

Sweet Potatoes with Collards and Aduki Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    medium sweet potatoes

  • 1

    cup low-sodium vegetable broth, divided

  • 4

    green onions, sliced and dark green parts reserved for garnish

  • 1

    red bell pepper, cored, seeded and chopped

  • 1

    bunch collard greens, thick stems removed and leaves sliced 1-inch wide

  • 1

    can no-salt-added aduki beans, rinsed and drained

  • 4

    teaspoons toasted sunflower seeds

  • 1

    lime, cut into 4 wedges

Directions

Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally. Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.


Nutrition

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