In a small saucepan or rice cooker, cook yellow rice according to package directions.
In a large, non-stick skillet, heat about 1 tablespoon olive oil and ⅓ cup water over medium-high heat. Add in garlic, onion, and collard greens. Cook until water dissipates (about 8 minutes) then add a bit more olive oil. Saute greens until tender (about 10 minutes). Remove from pan.
Add a bit more olive oil to pan then tomato. Cook until it breaks down (about 5 minutes). Add okra, sea salt, and crushed red pepper. Saute about 7 minutes. Remove from pan.
Add a bit more olive oil to pan then the sweet potato, sea salt, and cinnamon. Cook until tender (about 7 minutes) then stir in honey and allow to caramelize (about 2 minutes). Remove from pan.
Meanwhile, season shrimp with sea salt, black pepper, crushed red pepper, and lemon juice. Add a bit more olive oil to pan followed by shrimp. Saute shrimp for about 5 minutes or until cooked through, flipping halfway.
To assemble, divide ingredients between two bowls.