This recipe is featured in Unbelievably Vegan - a cookbook by Charity Morgan. 

This hearty, creamy, savory meal-in-a-bowl is packed full of protein, fiber, and nutrient-dense kale, sweet potato, and avocado. Treeline's plant-based cream cheese makes them extra creamy and velvety smooth, and the sweet potato adds a glorious pop of orange color and nutritional value. It’s the perfect way to fuel your body for the day ahead. 

SERVES 4

FOR THE GRITS

1 teaspoon fine pink Himalayan salt, or to taste

1 bay leaf

1 cup stone-ground organic grits (quick grits are okay, too)

1 sweet potato, peeled and diced small

3 tablespoons Treeline Plain Cream Cheese

2 tablespoons nutritional yeast

1 teaspoon Creole-Cajun Seasoning (recipe below), or to taste

1 teaspoon garlic powder

¼ teaspoon ground white

Pepper

INSTRUCTIONS

In a medium saucepan, bring 4 cups of water to a boil and add the salt and bay leaf. Slowly add the grits, whisking constantly to prevent clumps. Lower the heat to medium-low and simmer for 10 minutes (5 to 7 minutes if using quick grits), stirring occasionally.

Add the sweet potato and simmer, uncovered and stirring occasionally, for an additional 10 minutes, or until the sweet potato is cooked and the grits are smooth. The sweet potato should start to break up and give the grits an orange hue. Add the cream cheese, nutritional yeast, Creole-Cajun Seasoning, garlic powder, and white pepper. Mix well to make sure the cheeze is melted and spices are thoroughly blended. The grits will thicken a bit upon standing and should be served immediately, while hot. Discard the bay leaf before serving.

FOR THE TOPPINGS

2 ripe-but-firm avocados, halved, pitted, and peeled

Nonstick cooking spray

1 tablespoon neutral oil, such as avocado or grapeseed

2 garlic cloves, minced

8 cups chopped kale leaves (any variety; discard stems)

1 tablespoon liquid aminos

1 cup cherry tomatoes, halved

INSTRUCTIONS

Heat a grill pan or griddle over high heat. Lightly spray the avocado halves with nonstick cooking spray. Place on the grill and cook for 2 minutes, to get char marks. Remove and set aside.

Heat a large pot or Dutch oven over high heat. Add the oil. Once the oil is hot and shimmering, add the garlic and sauté just until fragrant, about 30 seconds. Add the kale, stir once, then cook undisturbed for 1 to 2 minutes to allow the kale to crisp around the edges. Stir and repeat. Do this a couple times until the kale wilts and some pieces are tender. (Keep the heat on high so any liquid the kale releases quickly evaporates—you want it to get crisp on the edges, not steam.) Add the aminos and mix well.

TO SERVE

Divide the Cheezy Sweet Potato Grits among four bowls. Top with the kale, grilled avocado half and cherry tomatoes. Devour!