Start by preparing the Japanese Sweet Potato. Preheat oven to 400F. Pierce potatoes with a fork or knife. Bake for 45 to 50 minutes. 

While the potato is in the oven, make the Vegan Collard Greens, and Homemade BBQ Sauce. Set aside.

Make the almond dressing and slaw by putting all the dressing ingredients into a small mixing bowl and whisk until well combined. For a thinner consistency, add another tablespoon of water. Pour dressing over veggies and stir to coat.

To prepare the soy curls, fill a large bowl with water and soak for 10 minutes to rehydrate. Remove and carefully squeeze out excess water. Preheat a skillet and add soy curls. Immediately stir in enough BBQ sauce to generously coat the soy curls. Cook for 4 to 5 minutes or until heated through.  

Finally, preheat a grill or grill pan over medium-high heat. Slice the avocado in half and carefully remove the pit. Add sliced avocado cut side down to the grill (or grill pan) and allow it to cook for 5 minutes.

Assemble your bowl with each of the five beautiful components, and enjoy!

Store leftovers in a covered container in the refrigerator for up to three days. Freezing is not recommended.