Mango Salsa BBQ Chik'N Sweet Potatoes

Prepare: Preheat your oven to 375F and bring a large pot of water to a boil. Rinse and dry all the produce. Line 2 baking sheets with parchment paper or foil.

Boil the potatoes whole for about 3 minutes, then using one of your lined sheets, bake them in your 375 oven for about 30 minutes.

Place a sauté pan over medium heat. Roughly chop the collard greens, making sure to first remove the stems. Wilt the greens until soft, about 5 minutes.

Spread the vegan “chicken” out onto the other lined baking sheet, add to the oven when the potatoes have 10 minutes remaining.

While those two items are cooking, make the salsa! Cut the lime and juice it into a small bowl. Peel and dice the mango, discarding the pit, then peel and chop the onion. Chop the cilantro, removing the stems if you wish. Regarding the jalapeño: Remove the stem, cut in half lengthwise, and remove the seeds and membrane. Dice the jalapeño and add to the lime juice depending on your affinity for spice. Toss together all the ingredients in a small bowl and set aside.

Remove the potatoes and “chicken” from the oven. Cut the potatoes in half lengthwise, stuffing with the steamed collard greens. Top with vegan chicken and mango salsa as desired. Serve warm and enjoy!