Warm grapeseed oil in a large pot on medium-high heat.
Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and sauté until onions are translucent.
Add the cumin and coriander, and stir. Cook for another 30 seconds or so.
Add the sweet potato, Yukon gold potato, tomatoes, the water or broth, bouillon, jackfruit, and beans.
Bring to a simmer and add the bouillon paste.
Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
Add the smoked paprika and harissa if using, and stir well.
Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick.
Then add the salt.
Lastly, add the collard greens and cook another 5 minutes until they are bright green and tender.
Season to taste with more salt if necessary. Serve with black pepper, cilantro, and lime over rice.
