2-3 Servings | Prep Time 20 min | Cook Time 40 minutes

Ingredients 

• SWEET POTATO
• 2 large organic sweet potatoes (can sub 2 small per 1 large skin on, halved then sliced into 1/4-inch rounds)
• 2 Tbsp avocado or coconut oil (or water)
• ·2 pinch sea salt
• DRESSING
• 0.5 cup tahini (sesame seed paste)
• 4 Tbsp lemon juice
• 2 Tbsp maple syrup (omit if you prefer a less sweet dressing)
• 2 pinch sea salt
• Water (to thin)
• SALAD
• a whole head of lettuce or 10 cups of greens of choice
• 2 medium ripe avocado (cubed)
• 4 Tbsp pumpkin seeds or walnuts (optional)

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
• Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.

• In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
• Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.

• Alternatively just use olive oil and lemon and a little salt and pepper to dress the salad too!

• Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on seeds or nuts (optional), and serve with dressing.
• Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days

INGREDIENTS

4 Servings | prep time 20 min | Cook time 30 minutes

• 1 bunch of pink chard or rainbow chard or any type, sliced into thin strips
• 1 large carrot grated
• 1 15-oz. can garbanzo beans, low sodium drained and rinsed 
• ¼ cup peanuts chopped
• 1 sweet potato cut into 1 inch cubes
• Sliced red onion to garnish
• 1 avocado (optional)
• Olive oil and salt as needed
• Dressing
• ¼ cup peanut butter
• 1 lime juiced
• 1 to 2 tb. Soy sauce
• 1 Tb.Honey, maple syrup or agave
• 2 Tb. Parsley or cilantro
• 2 tsp. fresh ginger, grated
• 1 clove garlic minced

INSTRUCTIONS 

Prepare the chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add desired amount of red onion. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

• 12 cups low sodium vegetable broth
• 1 tablespoon extra-virgin olive oil
• 1 large onion, cut into 1/4-inch diced
• 1 1/2 pound (3 medium) sweet potato, cubed in bite size pieces
• 1 rib celery, cut into 1/4-inch slices
• 1 large carrot, scrubbed, trimmed and cut into 1/4-inch coins
• 3 cloves garlic, finely chopped
• Leaves from 5 sprigs fresh thyme
• 1 tablespoon dried thyme
• 1/4 teaspoon crushed red pepper flakes, or more as needed
• 14 1/2 ounces canned, no-salt-added diced tomatoes, and their juices
• 2 bunches collard greens, stemmed and torn into bite-size pieces (about 8 cups; may substitute kale or mustard greens)
• 30 ounces canned, no-salt-added black-eyed peas, rinsed and drained
• 1/2 teaspoon fine sea salt, or more as needed

Heat the oil in a stockpot over medium heat. Stir in the onion, celery and carrot to coat; cook, stirring frequently, until the vegetables just begin to soften, 5 minutes. Stir in the garlic, fresh and dried thyme, and crushed red pepper flakes, then pour in the broth, along with the tomatoes and their juices and cubed sweet potatoes. Increase the heat to medium-high; once the mixture comes to a boil, stir in the collard greens. Reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the greens are tender and sweet potatoes are soft, 40 to 45 minutes.

 Add the black-eyed peas; cover and cook for 10 to 15 minutes, so the flavors meld.

Season with the salt, taste and adjust with more salt or crushed red pepper flakes as needed. Serve hot.

Low sodium or no-salt added canned lentils or chickpeas as well as canned kidney, navy, pinto or black beans can be substituted for black eyed peas.

 Adjust cooking time if using dried lentils.