Ingredients
1 - 2 bunches Collard greens, chopped
1 yellow onion, sliced
1 tbs minced garlic
1 - 2 tbs avocado oil
2 tsp Cumin
1 tbs smoked paprika
2 - 3 tomatoes, diced or use can tomatoes
1 14 oz can of chickpeas, rinsed
1 med organic sweet potato
1 - 2 cup vegetable stock
Himalayan pink salt
Black pepper
Crushed red pepper
2 tsp Mary Green's Seasoning
Directions
Step 1
Rinse, scrub and dry it off your sweet potato. Poke some holes with a fork and bake at 400F for 1 hour.
Step 2
Thinly slice 1 yellow onion. Wash and roughly chop 1-2 bunches of collard greens.
Step 3
Add tbs of avocado oil to a large pan on medium heat, add in your sliced onions and cook until translucent.(3-5 mins) Add minced garlic and cook until fragrant. Then add salt, pepper, smoked paprika, cumin and mix thoroughly.
Step 4
Add in collard greens and give it a quick mix with the onions. Then add in chopped tomatoes, chickpeas, vegetable stock & Mary Green's Seasoning. Add a pinch more of salt & pepper, crushed red pepper, bring to a simmer and cover for 1 hour.
Step 5
Take your baked sweet potato and cut a slit down the middle and open it up. Stuff the potato with as much of the collard greens & Chickpeas as your heart desires.
Step 6
Top with crushed red pepper and hot sauce and enjoy!
