Spicy Coconut-Braised Sweet Potatoes with Collard Greens and Chickpeas
By Jordan Douglas
As we move toward spring, it’s natural for our body, appetite, sleep schedule and energy levels to shift with the seasons. The days are growing longer and warmer while the nights are still quite crisp. Periods of summer-like sunshine are followed by long stretches of rain. We may experience waves of high energy followed by bouts of fatigue. Our appetite may ebb and flow. We may notice symptoms of stagnant lymph, such as puffiness or congestion. As the earth slowly wakes up from her winter slumber, we too may feel a bit like we’re molting, or on the cusp of seed to bloom.
During this period, it’s incredibly essential to focus on nourishing and grounding ourselves through nutrient-dense meals. This dish packs quite a bit of flavor, delicately balancing sweet and spicy, as well as a nutritional punch. Rich in healthy fats, fiber, vitamins and minerals, this dish is a particularly good source of magnesium and B vitamins – key nutrients for supporting healthy sleep and stress management. The onions, garlic and gochujang keep things moving, helping to support circulation, immunity and lymph movement. It’s warm and hearty while keeping the body feeling light – perfect for this seasonal transition.
- 1 tablespoon coconut oil
- 1 red onion, thinly sliced
- 3 gloves of garlic, minced
- 2 tablespoons tomato paste
- 2-6 tablespoons gochujang, to taste
- ¼ cup CAP The Coconut Butter
- 2 large sweet potatoes, peeled and cut into wedges (halve, then cut into sixths, or to desired size)
- 2 cups cooked chickpeas (or 1 15oz can, drained and rinsed)
- ½ cup mirin
- 1 ½ - 2 cups bone broth, veggie broth or water, as needed
- 2 tablespoons nutritional yeast
- 1 bunch of collards, rinsed and thinly sliced
- Salt, to taste
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomato paste, gochujang and coconut butter and stir for about a minute, until the coconut butter is melted. Add the sweet potatoes, chickpeas and a generous pinch of salt. Stir well to coat everything in the tomato-coconut-onion mixture.
Add the mirin and enough broth to cover the sweet potatoes halfway. Bring to a boil, then reduce to a strong simmer. Cook, covered for 30-40 minutes, until the sweet potatoes are soft and tender. Add the nutritional yeast and collard greens to the top of the pot, then cover for 2-3 minutes to steam the greens. Stir gently. Turn off the heat and let stand for 5 minutes or so before serving. Serves 4-6 and keeps well in an airtight container in the fridge for 5 days.