Savory and filling, this recipe is a nice example of how healthy balanced dishes don’t have to be skimpy.
Makes 2 servings. Total preparation time: 15 minutes.
In a blender, puree ingredients until smooth. Store in a small jar or plastic container, covered. Good for 7 days refrigerated.
- Don’t preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the rack with the foil. Turn the oven on to 425. Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter.
- Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes.
- Add chard and stir. Cook until bright green and wilted, about 5 minutes.
- Season with salt.
- Halve potatoes and top with greens and 1/2 sliced avocado. Season with cayenne, salt and a squeeze of lemon. Add dressing and serve.
1 tablespoon extra-virgin olive oil or coconut oil
1/2 onion thinly sliced
2 cups frozen chard, kale or spinach
1 sliced avocado, divided
red chili flakes
2 inch lemon peel
1/3 cup olive oil
3 cloves peeled garlic
1 teaspoon vegan Worcestershire sauce or 1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
1 tablespoon Braggs Amino Acids
1 avocado or 1/4 cup walnuts
1/4 cup water
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Buy frozen diced sweet potatoes and frozen kale. Warm and toss with organic Asian dressing. Top with diced avocado. Season with red chili flakes and lemon for a zestier flavor. Enjoy!