Collard greens salad paired with sweet potato, black beans, pecans, and a delicious oil-free orange maple dressing. Perfect for meal prep and quick lunches.
You guys, I’m pretty sure I’m currently in the middle of a quarter-life crisis.
I’m plagued by thoughts like…what am I doing with my life? What am I doing next year, next month, next week?
Quickly followed by thoughts like…and what the heck is for lunch?
Fall has a way of making me introspective, like, because all of the leaves are falling and changing maybe I should be, too.
I read somewhere first that when tackling problems, we should pick those first with easy solutions.
So let’s figure out this lunch thing first, shall we?
I definitely have an easy solution for that issue.
This Sweet Potato Black Bean Collard Bowl is the ideal fall lunch that comes together in under 20 minutes!
It’s packed with warm sweet potato, black beans, and a show-stopping oil-free orange maple tahini dressing.
Orange maple tahini?!
What?
Yes, friends!
It’s perfectly sweetened with fresh orange juice and a touch of maple syrup to make the flavors in this bowl POP.
Let’s talk collard greens for a second.
This recipe originally started out as a sweet potato black bean collard wrap, but the collards I had on hand were a little battered and not the best for wrapping.
Collard wraps are already messy enough without having to worry about a giant crater in the structure, am I right?
I don’t know about you, but I usually end up eating most of my collard greens as a salad anyway, so I shredded the collards into ribbons for easy eating!
They can sometimes slightly bitter and tough, but are totally tamed in this recipe by pairing them with steamy sweet potatoes and a sweet orange maple tahini.
I love using Veggie Noodle Co. Sweet Potato Spirals in this recipe because they really cut the prep time down on this bowl.
They’re also the perfect size and texture to compliment the collard ribbons and make this “salad” a bit different.
I’m the type of eater who likes to have a sweet potato chunk in every bite, so I love how the sweet potato spirals distribute the flavor more evenly throughout the salad!
And, I can be a little less OCD about eating it. Win, win.
If you can’t find sweet potato spirals near you, you can substitute baked or steamed sweet potato cubes instead, or, try spiralizing your own sweet potatoes!
If you do, let me know how it goes because I haven’t tried yet!
Enjoy this Sweet Potato Black Bean Collard Bowl as a quick lunch, entree, or anytime bowl when you aren’t willing to sacrifice time for taste!
I love to serve mine warm, after the hot sweet potato spirals have had a chance to soften the collards a bit.
It’s also great chilled right out of the fridge!
Pro leftover tip: Store ingredients separately so the pecans stay crunchy!
If you make this Sweet Potato Black Bean Collard Bowl, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more fun fall inspired bowls, check out my Autumn Harvest Salad Bowls with Maple Mustard Tahini and Delicate Pesto Quinoa Power Bowl.
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XO Lauren
Sweet Potato Black Bean Collard Bowl
- Total Time: 20 mins
- Yield: 2-3 bowls
- Diet: Vegan
Description
Collard greens salad paired with sweet potato, black beans, pecans, and a delicious oil-free orange maple dressing. Perfect for meal prep and quick lunches.
Ingredients
Collard Bowl
- 1 bunch collard greens, “spines” removed and sliced into ribbons
- 1 package Cece’s Veggie Co. Sweet Potato Spirals
- avocado oil spray (or sub veggie broth if oil-free)
- 1 15 oz. can black beans, drained and rinsed
- 1/2 cup pecans, whole or chopped
- 4–6 green onion, thinly sliced
Orange Maple Tahini Dressing
- 1/4 cup fresh squeezed orange juice
- 2 TBSP runny tahini
- 1 TBSP apple cider vinegar
- 1/2 TBSP pure maple syrup
- 1/4 tsp smoked paprika
- 2–3 TBSP filtered water (or more as needed to thin dressing)
Instructions
- Rinse your collard greens and remove the tough stems by folding them in half and tearing the “spine” away from the rest of the leaf with your hands. Roll them into a tight tube and slice in 1/2″ pattern to make collard green ribbons. Transfer to a salad spinner to spinner to dry and then transfer to a large mixing bowl.
- Spray a large skillet with avocado oil and heat over medium high. Once warm, add the entire package of sweet potato spirals. Heat for 5-8 minutes, until sweet potato is tender.
- Prepare your dressing by whisking together the orange juice, tahini, apple cider vinegar, maple syrup, smoked paprika, and water until smooth. Add more water to reach desired consistency.
- Add the black beans, pecans, and green onion to the bowl with collard ribbons and top with warm sweet potato spirals.
- Pour then dressing over bowl, gently toss to combine, and serve immediately.
- Store leftovers separately in the fridge for 3-5 days and reassemble before serving.
Notes
Adapted from Salad Samurai
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch, Entree, Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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