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4 servings
4 collard leaves
2 medium sweet potatoes
2 Tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon cayenne
¼ teaspoon paprika
⅛ teaspoon white pepper
1 can of black beans, drained
½ teaspoon sea salt
¼ teaspoon garlic powder
1 avocado
pinch of sea salt
pinch of black pepper
1 red onion
Cilantro
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1st Keep
 cegrice
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