Collard Greens and Roasted Vegetables | Plant Based Brandon

Plant Based Brandon

Name: Collard Greens and Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Organic Shallot; Garnet Sweet Potato Bag; Cut N Cleans Greens · Collard Greens (1 Lb); Brown Sugar; Spicely Organics Onion Powder, Organic; Spicely Organics Garlic Powder, Organic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; California Glas 250 ml Quadra Vinegar Bottle; Yellow Squash; Ocean's Halo Broth, No Fish; Regent Salt & Pepper Mini Shakers; Frank's RedHot® Original Cayenne Pepper Hot Sauce; Mediterranean Organic Organic Fire Roasted Gourmet Red Peppers; Simply Organic Seasoning Mix, Mild Taco; Badia Spices Complete Seasoning, the Original

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Collard Greens and Roasted Vegetables

Serves 415 mins prep35 mins cook

A delicious combination of collard greens, roasted sweet potatoes, and Parmesan roasted squash seasoned to perfection. This healthy dish is packed with flavors and is ideal for a plant-based diet.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

yellow onion

sweet potato

Cut N Cleans Greens · Collard Greens (1 Lb)

bunch collard greens

tsp brown sugar

tbsp onion powder

tsp garlic powder

California Glas 250 ml Quadra Vinegar Bottle

tbsp vinegar

yellow squash

cup broth

tsp salt & pepper

Frank's RedHot® Original Cayenne Pepper Hot Sauce

fl oz frank's redhot sauce

red pepper

seasoning mix

Badia Spices Complete Seasoning, the Original

tsp complete seasoning

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Instructions

1: Preheat oven to 400F.

2: For the collard greens, combine collard greens, diced yellow onion, water or broth, and seasonings in a pot and cook until greens are tender.

3: For the squash, toss sliced yellow squash with olive oil, salt, pepper, and Mary Green's seasoning. Spread on a baking sheet and roast for 12-14 minutes.

4: For the sweet potatoes, toss cubed sweet potatoes with olive oil and Pharm to Soul seasoning. Spread on another baking sheet and roast for 20 minutes, tossing halfway.

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