Directions:
- In a small cup whisk together the 2 tbs orange juice, vinegar, and flaxseed oil and set it aside.
- In a large skillet over medium-high heat, warm the olive oil, then add the onion and ginger, sauté until the onion is golden.
- Add the tempeh cubes, stir well, then drizzle on the remaining orange juice and the honey.
- Stir to coat the tempeh.
- Add the remaining 1 tbs of red wine vinegar, then immediately toss in the collard greens.
- Stir until the greens are wilted but still bright in color.
- Remove from heat.
- Cut the potatoes in half and scoop the insides into the skillet.
- Mix well, then drizzle on the orange/flaxseed mixture.
- Mound the filling into the shells, sprinkle with toasted sunflower seeds.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.95 Kcal (2164 kJ) | ||
| Calories from fat | 239.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.66g | 41% | |
|---|---|---|---|
| Sodium | 30.6mg | 1% | |
| Potassium | 981.19mg | 21% | |
| Total Carbs | 63.46g | 21% | |
| Sugars | 31.33g | 125% | |
| Dietary Fiber | 6.85g | 27% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 48.4mg | 81% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 2.3mg | 13% | |
| Calcium | 176.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 135.48 Kcal (567 kJ) | ||
| Calories from fat | 62.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 41% | |
|---|---|---|---|
| Sodium | 8.02mg | 1% | |
| Potassium | 257.14mg | 21% | |
| Total Carbs | 16.63g | 21% | |
| Sugars | 8.21g | 125% | |
| Dietary Fiber | 1.8g | 27% | |
| Protein | 2.28g | 17% | |
| Vitamin C | 12.7mg | 81% | |
| Vitamin A | 0.5mg | 59% | |
| Iron | 0.6mg | 13% | |
| Calcium | 46.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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