product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
tomato
tomato
tomato
Welcome!

You're one step away from building your shopping list. Log in to get started

cheese
cheese
cheese

Sweet Potatoes with Collard Greens and Adzuki Beans

Serves 2
Time 1 hr 15 min
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.
Ingredients
  • 2 medium sweet potatoes
  • 1 cup low-sodium vegetable broth, divided
  • 4 green onions, sliced, dark green parts reserved for garnish
  • 1 red bell pepper, chopped
  • 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
  • 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime, cut into 4 wedges
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

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 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.

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.
  • 2 medium sweet potatoes
  • 1 cup low-sodium vegetable broth, divided
  • 4 green onions, sliced, dark green parts reserved for garnish
  • 1 red bell pepper, chopped
  • 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
  • 1 (15.0-ounce) can no-salt-added adzuki beans, rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime, cut into 4 wedges
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.