Preheat the oven to 400°F. Dice potatoes into bite-size pieces. Destem collard greens and thinly slice the leaves. Peel the carrot and then continue to peel lengthwise to create “noodles.” Halve and juice the lime.

Add diced potatoes, 1 tbsp vegetable oil, dried oregano, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 18 to 22 minutes.

Drain and rinse the jackfruit, and shred using your hands. Peel and mince just 1 tsp ginger. Peel and mince the garlic. Deseed and mince the jalapeño. Add just 1 tbsp minced jalapeño, tamari, and sweet chile sauce to a small bowl and whisk the sweet chile mixture.

Add sliced collard greens and 1 tsp olive oil to a large bowl, and massage collards until bright green. Add carrot ribbons, lime juice, and a pinch of salt, and toss the lime pickled collards to combine.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add shredded jackfruit and a pinch of salt and pepper. Cook until crispy and brown in spots, 3 to 4 minutes. Add minced ginger and minced garlic, and cook until fragrant. Add sweet chile mixture and pumpkin seeds and toss to coat the jackfruit. Cook until sauce thickens to a glaze consistency, another 2 to 3 minutes.

Divide roasted potatoes and lime pickled collards between large plates. Top with sweet chile jackfruit and sprinkle with remaining minced jalapeño. Dig in!