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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-ounce) can no-salt-added adzuki beans rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime cut into 4 wedges
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 0bell 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.
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  • 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-ounce) can no-salt-added adzuki beans rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime cut into 4 wedges