In a large pot over medium heat, add the onions. Let them cook for a minute, then sprinkle them with a little salt and cook for 3 minutes, until they appear translucent. Add a splash of water as needed to prevent sticking. Add the garlic, jalapeño, ginger, cumin, and cayenne. Stir to combine and cook for about 2 minutes.
Next add the tomato paste and give everything a good mix. Add the sweet potato, peanut butter, veggie broth, and water. Stir to combine and then bring it to a boil.
Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes. Once it has cooked, add the chopped collard greens to the pot, stir, cover, and continue to cook for another 15 minutes, until your sweet potatoes are tender.
Using the back of your spoon, mash some of the sweet potatoes to help thicken the broth. Simmer, uncovered, for another 5 minutes. Give it a taste and add some sea salt if you think it needs it. Maybe a bit more cayenne too, if you want to crank up the heat!
Ladle the warm stew over the cooked brown rice into the individual bowls and top each with cilantro, chopped peanuts, and a squeeze of fresh lime juice. Yummy, yummy!