Sweet Potatoes with Collard Greens and Adzuki Beans

Sweet Potatoes with Collard Greens and Adzuki Beans

Serves 2
Tiny red adzuki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens. Watch our how-to video.
  • 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 (15-ounce) can no-salt-added adzuki beans, rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime, cut into 4 wedges
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Preheat the oven to 400°F. Place potatoes on a large rimmed 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.
Nutritional Info: 
Per Serving: 410 calories (35 from fat), 4g total fat, 170mg sodium, 76g carbohydrates, (22 g dietary fiber, 12g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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