This dish will give you the taste of the South in one bowl, with a medley of collard greens, sweet potatoes, and barbequed tempeh!
Makes 4 servings - Prep time: 20 minutes - Cook time: 1 hour
Ingredients for the Collards:
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne, or more to taste
Ground black pepper
2 cups vegetable broth
1 bunch collard greens (about 12 ounces) thick stems removed, coarsely chopped
Apple cider vinegar
Ingredients for the Sweet Potatoes:
2 large sweet potatoes, cut into 1 inch dice
Spritz of apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Ground black pepper
Ingredients for the Tempeh:
8 ounces tempeh, cut into 1/2 inch strips
1 cup Umami Sauce
2 tablespoons salt-free tomato paste
2 teaspoons salt-free mustard
- To prepare the collards, heat 1/4 cup or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften.
- Add the garlic and cook, stirring for 1 minute. Stir in the cumin, smoked paprika, cayenne, and black pepper to taste.
- Add the vegetable broth and bring to a boil, then lower the heat to a simmer and add the collard greens, stirring to wilt.
- Cover and cook for 30 minutes. Uncover and continue to cook until the collards are tender and the liquid has mostly evaporated. When ready to serve, stir in a little apple cider vinegar and keep warm.
- To prepare the sweet potatoes while the collard greens are cooking, preheat the oven to 425°F. Line a large, rimmed baking pan with parchment paper.
- Arrange the diced sweet potato in a single layer on the baking pan. Spritz with apple cider vinegar and season with onion powder, smoked paprika, and black pepper to taste.
- Bake for 20 to 30 minutes, or until tender, turning once about halfway through and keep warm.
- To prepare the tempeh, heat 1/3 cup of water in a large skillet over medium heat. Add the tempeh and cook for 5 minutes, stirring occasionally. Stir in the Umami sauce, tomato paste, mustard, and 3 more tablespoons of water.
- Lower the heat to low, cover and cook for 15 minutes, periodically spooning the sauce over the tempeh to coat.
- To serve, divide the collards among shallow bowls. Spoon the tempeh in the center, then arrange the sweet potatoes on either side. Sprinkle with black pepper, serve hot and enjoy!