Sweet Potatoes with Collards and Aduki Beans
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
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 (15-ounce) can no-salt-added aduki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
Preheat oven to 400°F. Place potatoes on a 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 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.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
Per serving (about 23oz/646g-wt.): 410 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 76g total carbohydrate (22g dietary fiber, 12g sugar), 20g protein