This Delightfully Saucy Sweet Potato Bowl Is All I Want Right Now

Ingredients

• 2 tablespoons coconut oil
• 1 large bunch collard greens (1 1/4 pounds), stems removed, leaves sliced 1/2-inch thick
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 (13.5-ounce) can unsweetened coconut milk
• 2 cups water
• 1/4 cup golden raisins
• 1 tablespoon lime juice
• 1/4 cup large unsweetened coconut flakes, toasted
• 1/4 teaspoon crushed red pepper
• 3 cups cooked chickpeas, or 1 (29-ounce) can or 2 (15.5-ounce) cans, drained and rinsed
• 4 tablespoons preferred cooking oil, divided
• 2 3/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 long, skinny sweet potatoes (1 pound total), sliced into 1/2-inch-thick rounds
• 1 cup millet, rinsed and soaked overnight, or sprouted
• Toasted unsweetened coconut flakes and red pepper flakes, for serving
• Flaky sea salt (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag