West African Peanut and Sweet Potato Warm Bowl

Preheat oven to 425°F. Toss cubed sweet potato and dried chickpeas with 1 tablespoon oil, salt, and ground coriander on a sheet pan. Roast for 25 minutes until sweet potato is tender and chickpeas are crispy.

While vegetables roast, toast rinsed millet in a dry saucepan over medium heat for 2 minutes until fragrant. Add 1 1/4 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

Heat remaining oil in a skillet over medium heat. Sauté minced garlic and grated ginger for 1 minute. Add crushed tomatoes and cayenne, cook 3 minutes. Stir in peanut butter and 1/4 cup water, whisking until smooth and simmering.

Add chopped collard greens to the peanut sauce. Stir, cover, and cook for 5 minutes until greens are tender but still bright.

Divide millet between two deep bowls. Spoon the collard greens and peanut sauce over one side. Add roasted sweet potato and crispy chickpeas on the other. Top with chopped roasted peanuts.