Sweet Potatoes with Collards and Aduki Beans

Ingredients

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

Instructions
ONE: Preheat oven to 400°F.

TWO: 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.

THREE: 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.

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