Sweet Potatoes with Collard Greens and Adzuki Beans

Sweet Potatoes with Collard Greens and Adzuki Beans

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Chef & Child Ingredient of the Month, January 2016


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 can no-salt-added adzuki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges


1. 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.

2. 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.

3. Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.


2 servings


Chef & Child, Main Dish, Vegetarian

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