We are big fans of "breakfast for dinner." When I saw this recipe - Black Bean, Sweet Potato, and Greens Breakfast Bowl, I knew I would try it as a dinner. I did just that last night.

Ingredients:
red onion
limes
sweet potatoes
collard greens
cilantro
avocado
radishes
canned black beans
salt & pepper
EVO
salsa/s of choice
hot sauce of choice
eggs
greek yogurt (I thinned out a little sour cream with milk instead)
I did a little prep early in the evening - pickled the red onion in lime juice/salt, washed and chopped the collards & cilantro.

Though not listed in the ingredients, the author does note that sometimes she adds brown rice to the bottom of the bowl. As a dinner, I thought this would be a good addition so I got out my rice cooker and headed to the pantry for my plastic tub of brown rice (which I hadn't used in a couple of months.) Much to my disgust, I opened the lid and discovered hundreds of tiny brown bugs had made themselves comfortable there and were turning my rice to dust!
After cleaning up that mess, I headed back to the pantry for a hearty grain substitute. Wheat berries were going to take too long to cook, whole wheat couscous just didn't seem right with the other ingredients, Jonathan is not a big fan of bulgur.... Finally, I came across a container that I had purchased on a whim but hadn't yet opened.

I popped that into the rice cooker and moved on to the rest of the recipe.
Sweet potatoes went into the steamer first, followed by the collards a bit later. Garnishes were prepared - sliced limes, radishes & avocado. Black beans were rinsed, drained, and warmed with a bit of water, salt & pepper.
Next, eggs were scrambled and the bowls were assembled.

Salsas, "crema," hot sauce, and cilantro were all offered at the table.
This was a bit fussy for a weeknight and created a lot more dishes than I prefer, but the end result was quite satisfying on a chilly night. Also very filling. We liked the red rice. I found it reminiscent of wild rice.