Combine the brown rice, 1¼ cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 30 to 35 minutes.
Rinse and dry the produce. Cut the sweet potato into ½ inch cubes (no need to peel). Destem the collard greens and chop the leaves. Peel and thinly slice the onion. Peel and thinly slice the garlic.
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the onion and cook for 1 minute. Add the garlic, chopped sweet potatoes, collard greens, and a pinch of salt and pepper and cook until the greens are wilted, about 3 to 4 minutes. Add the apple cider vinegar and 1 ½ cups water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until step 6.
Drain and rinse the kidney beans. Add the beans, smoked paprika, dried oregano, 1 cup water, and a pinch of salt and pepper to a medium saucepan over high heat. Bring to a boil and cook, stirring frequently, until hot, about 3 to 5 minutes. Mash half of the beans with a fork and reduce heat to low. Simmer the beans until the sauce has thickened slightly, about 5 to 7 minutes.
Halve the avocado, remove the pit, and slice the flesh. Taste and season the braised collards and cajun red beans with salt and pepper. Add as much or as little of the hot sauce as you’d like to the beans, depending on your affinity for heat.
Divide the brown rice, cajun red beans, and braised collards between large bowls. Top with a few avocado slices and sprinkle with pecans.