Step 1

Warm oil in a large pot on medium-high heat.

Step 2

Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and saute until onions are translucent.

Step 3

Add the cumin and coriander, and stir. Cook for another 30 seconds or so.

Step 4

Add the sweet potato, yukon potato, tomatoes, the water or broth, bouillon, jackfruit, and beans.

Step 5

Bring to a simmer and add the bouillon paste.

Step 6

Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.

Step 7

Add the smoked paprika and harissa if using, and stir well.

Step 8

Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick.

Step 9

Then add the salt.

Step 10

Lastly, add the collard greens and cook another 5 minutes until they are bright green and tender.

Step 11

Season to taste with more salt if necessary.

Step 12

Serve with fresh black pepper, cilantro, and lime over rice.