Rice sweet potatoes collard torte recipe

Recipe for rice sweet potatoes collard torte in our easy vegetarian recipes collection.

Recipe ingredients

• Rice:
  • 1 3/4 cups brown rice, short-grain, washed
  • 4 cups no salt added vegetable broth, or water
  • 1/2 teaspoon sea salt
  • 2 tablespoons tahini
• Sweet potato filling:
  • 2 1/4 pounds sweet potatoes, cut into 1 inch cubes, about 3 medium sweet potatoes
  • 1 teaspoon dark, toasted, sesame oil
  • 1/4 teaspoon sea salt
  • 1/4 cup pecans
• Collard green filling:
  • 1/2 teaspoon dark, toasted, sesame oil
  • 1 medium onions, chopped
  • 1 pound collard greens, chopped, about 16 leaves
  • 1/4 teaspoon sea salt

How to make rice sweet potatoes collard torte

• Prepare the rice by combining the rice, water, and sea salt in a pot.
• This recipe uses a bit more liquid than would normally be used to cook rice, but this is because we want the rice to be wet and soft when it is finished cooking.
• Cover and bring to a boil. Turn to low and simmer for 1 hour.
• Once rice is finished cooking, stir in tahini and set aside.
• While rice is cooking, bake the sweet potatoes.
• Toss cut potatoes, oil, and salt in a bowl.
• Transfer to baking sheet. It does not necessarily need to be oiled since the potatoes are oiled.
• Roast in a 450 degrees F oven, no need to preheat oven, for about 50 minutes, or until the vegetables are not hard, and have browned.
• During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
• When potatoes are finished roasting, remove from oven and blend in a food processor with pecans. Set aside.
• While rice is cooking and potatoes are roasting, prepare the collards.
• Heat a skillet over medium-high heat and add oil.
• Saute onion and collard greens, sealing them one at a time, about 11 minutes total.
• Add the sea salt and cook for about 3 to 4 minutes.
• Briefly blend mixture in a food processor.
• I prefer the collards not completely pureed, but rather still with some texture.
• To assemble the torte, completely oil a 10 inch round spring form pan, especially the bottom, or use a deep dish pie pan.
• Spread half of the rice in the bottom of the pie pan.
• Spread sweet potato filling on top of bottom rice layer.
• Then spread on the collard filling, and finally the remaining rice as the top layer.
• Bake in a 375 degrees F oven, no need to preheat oven and no need to cover the pan unless it starts looking too browned on top, for 30 minutes.
• Let cool out of the oven for 10 minutes.
• Either serve it from the pan, or turn it out upside down on to a large platter.
• Garnish as desired, such as eatable flowers, shredded carrots, or parsley.
• Cut triangle pie shaped slices to serve.
• Variations:
  • Replace either the sweet potato filling or the collard green filling with a black bean filling. This can be made similar to the collard green filling using black beans instead of collards.
  • Use kale or chard in place of collard greens.

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