After a weird hankering for collard greens and sweet potatoes at my local market, I got home and had to figure out what to do with them. Because whole sweet potatoes take so long to cook, and raw collards don’t exactly tickle my taste buds, I decided to whip up a dinner-style hash. The results was delicious – my kids gobbled it up before I’d even had a chance to sit down at the table (and they tend to be quite vocal when they don’t like my food experiments, lol)! Yams can be used interchangeably with sweet potatoes, or if you prefer you can substitute russet potatoes. All the chopping and prep-work can be a bit time-consuming, but this recipe makes a large batch (and if you have time-constraints like I do, leftovers are a good thing)… did I mention it makes a great breakfast too?
Collard greens provide a wealth of protein (yes – protein!), fiber, calcium and iron. Yams and sweet potatoes deliver whopping amounts of vitamins A and C, as well as fiber, potassium, manganese, and B vitamins. Black beans bring even more protein and fiber to the table, making this a truly hearty and sustenant plant-based meal. Yay for plants!!
Attributes: Vegan, gluten-free, grain-free, soy-free, low-fat
Prep Time: 45 minutes
1-2 tablespoons grapeseed or avocado oil
1 large yam or sweet potato (about 1 pound), grated*
1 small to medium cauliflower, riced (about 1 pound); or 1 lb bag cauliflower rice*
1 bunch green onion bottoms (white part), sliced (reserve tops for garnish)
1 (8 oz) container white button mushrooms, washed & sliced
1 large red bell pepper, chopped
1 bunch collard greens, stems removed, washed & chopped
1 (15 oz) can black beans, rinsed & drained
1 teaspoon ground cumin
¼ – ½ teaspoon chipotle powder
1 – 1.5 teaspoon garlic powder
1 teaspoon onion powder
1 – 2 teaspoons pink Himalayan salt (or to taste)
Drizzle of extra virgin olive oil
Green onion tops, sliced
Raw sunflower seeds
Prepare sweet potato or yam by running through food processor using the grating blade. Change out the blade for the S-blade and process the cauliflower into rice. Alternatively, you can buy pre-riced cauliflower (fresh or frozen), and grate the sweet potatoes by hand (or purchase pre-grated sweet potato from the frozen aisle).
Heat oil in a large skillet or heavy-bottomed stock pot over medium to medium-high heat. Add grated sweet potato (or yam), cauliflower rice, and green onion bottoms, and sauté for about 8 to 10 minutes, or until vegetables are softened. Add mushrooms, bell pepper, and collard greens and sauté for a few minutes more until bell pepper is soft and mushrooms begin to shrink down. Add black beans and spices and cook for a few minutes more, stirring occasionally. Taste and adjust spices if desired.
Remove from heat and serve immediately, topped with a drizzle of olive oil, green onion tops, sunflower seed, and additional salt if needed.
*If you’re a home cook, a food processor is one of the best investments you will ever make in your kitchen – I use mine several times a week for a multitude of recipes, and it has lasted me nearly 10 years! I own the older model of this version HERE.