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