Brazilian-Style Black Beans, Collards, and Sweet Potato Bowl
Recipe type: Dinner
Cuisine: Brazilian
Cook time: 
Total time: 
Serves: 4
  • 1 cup white or brown rice (brown rice will take a little more than 30 minutes to cook)
  • 3 cups already cooked black beans or 2 cans black beans (not drained)
  • 1 bunch collard greens
  • 1 large or 2 medium sweet potatoes
  • 1 clove garlic
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper to taste
  • Crumbled feta cheese (optional)
  1. Preheat oven to 425 and line a baking sheet with parchment paper.
  2. In a small pot, start your rice cooking, according to the directions on the package.
  3. Peel the sweet potatoes and chop them into small, bite-sized pieces. Place them in a medium bowl and toss with 1 Tablespoon of olive oil and salt and pepper to taste. Spread them evenly on the baking sheet and put them in the oven (it is ok if the oven hasn’t fully preheated yet). Set a timer for 15 minutes.
  4. Put your beans in a pot and heat them over a medium-low heat. If you are using canned beans, add some garlic powder and salt and pepper to taste (note: go easy on the salt if you are using canned beans as they are already heavily salted).
  5. Wash your collard greens and then cut out the stems, leaving the leaves intact. Pile 3-4 leaves on top of each other and roll them tightly. Thinly slice the roll so that you form long ribbons, about ¼ inch thick. Repeat with other leaves. Set aside.
  6. Mince your garlic.
  7. In a large skillet or frying pan, heat your remaining 1 Tablespoon of olive oil over a medium-high heat until it is shimmering but not smoking. Toss in the garlic and stir for 20-30 seconds, until it is fragrant.
  8. Add the collards and stir well, coating them in the olive oil. Add salt to taste. Turn down to medium and stir frequently until they are bright army green, about 3 minutes. Remove from heat.
  9. When the timer goes off, check your sweet potatoes. If they are soft, they are done. If not, then stir them a little and cook for another 5 minutes. Check again.
  10. Serve everything on the table family style so that everyone can make their bowl as they like it!
Recipe by The Balanced Kitchen at