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In a large stovetop pot, add coconut oil over medium heat until melted, then toss in diced onion and saute for 5-10 minutes, until soft and translucent.
While onion is cooking, peel and chop your sweet potatoes and dice red bell pepper. Set aside.
Add in minced ginger, garlic, sea salt, black pepper and cumin saute an additional 2-3 minutes, until cooked and fragrant.
Add the tomato paste, sriracha, peanut butter, bone broth, sweet potatoes, bell pepper and coconut milk to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high, allowing the stew to come to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
While the soup is simmering, chop your greens (discarding of any stems if using collard) into small pieces. You can also prepare your topping options by crushing peanuts or cooking your desired grain of choice to serve with.
Once soup is done cooking, remove from heat and toss in greens, which will wilt and cook quickly. Serve with sprouted brown rice or quinoa and top with crushed peanuts, cilantro, coconut yogurt and more sriracha or chile flakes.