Sunday, February 3, 2013

Sweet potatoes with tomatoes and collard greens


It's February. WOW! Where has the time gone.

 I feel as if I blinked and January was over. Just like that.

 Alex says we need to step up our healthy living goals. 

 We are going to focus on eating better and exercising more. A lot more. 

 Step one make a vegan dish to take to school for lunch this week. 

 Enter this recipe from Hungry Meets Healthy.

Here is my version.

Sweet Potatoes with Tomatoes and Collard Greens

  • 4 medium sweet potatoes 
  • 1 medium yellow onion 
  • 3 cloves of garlic 
  • 003
  • 1 large bunch of collard greens 
  • 2 large tomatoes 
  • 1 teaspoon garam marsala 
  • Olive oil
  • Salt and Pepper to taste 
  • Wash and peel sweet potatoes 
  • Cut potatoes into 1/2 inch cubes
  • 002
  • Dice Onion
  • Mince Garlic
  • Chop tomatoes 
  • 004
  • Wash and pat dry the collard greens 
  • Cut down the center of each leaf to remove the rib 
  • Cut leaves into 1/4 inch strips then set aside 
  • 001
  • Heat oil in skillet over medium heat 
  • Add potatoes 
  • Season with salt and pepper 
  • Cook potatoes until browned and almost cooked through (I cooked mine for 15 minutes)
  • Set aside potatoes 
  • Add more oil to the skillet 
  • Cook the onions and garlic until soft
  • Add the collard greens and cook until they start to wilt 
  • Add the tomatoes and potatoes 
  • Add the garam marsala 
  • Stir together cooking for several more minutes to meld the flavors 
  • Serve 

Happy Sunday! I think I'll go for a run.

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  1. Years ago, I would never have thought of combining sweet potatoes and something green and now, I do it all the time, and it is good. Your combo looks great. Thanks for sharing with My Meatless Mondays.

  2. This looks gorgeous. I adore sweet potatoes at this time of year, and so healthy too! I would love it if you would share this with Healthy Vegan Fridays:


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