2 Sweet Potatoespeeled and diced into 2-inch chunks
of Collard Greensone small bunch, cut into bite-sized pieces or of Kaleone small bunch, cut into bite-sized pieces
14 ounces Light Coconut Milk
2 cups Water or 2 cups Vegetable Broth
1 tablespoon Soy Sauce
of Crushed Red Pepper Flakesto taste
1 pound Fish Fillets or 1 pound Shrimp or 1 pound Chickenboneless and skinless or 14 ounces Garbanzo Beansequivalent to one can
1 Limejuiced
Directions
1.
In a large pot, heat oil and saute onion and garlic for two minutes.
2.
Add the sweet potatoes, greens, coconut milk, water, soy sauce, and chili flakes. Simmer for 20 minutes, stirring occasionally.
3.In the meanwhile, prepare your choice of protein: Cut the fish into large chunks or the chicken into bite-sized pieces. Leave shrimp whole; peel if desired. Drain the garbanzo beans.
4.
When the vegetables are tender, add protein to the pot. Cover and let cook about 7-10 more minutes, or until meat is cooked through. Squeeze lime juice over everything before serving. Serve with cooked rice, quinoa, or another grain.
Chef's Tips
Can substitute one small butternut squash for the two sweet potatoes, if desired.
Top this dish with chopped cilantro, basil, or green onions for even more color and flavor!
Nutrition facts are calculated using garbanzo beans and 1/2 cup of cooked rice. Reduce the sodium with low-sodium soy sauce.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
Amount Per Serving
Calories 340
% Daily Value*
Total Fat 9 g
12%
Saturated Fat 5 g
25%
Sodium 612 mg
27%
Total Carbohydrate 58 g
21%
Dietary Fiber 7 g
25%
Protein 10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
