Lest everyone think that I live on things like Sugar Crunch Coffee Cake, and lest anyone fear that I will no longer be posting healthy vegan food, today’s offering is both vegan and healthy. In fact, it will fit into most of your New Year’s resolution restrictive diets, cleanses, resets, and what-have-you’s.
I just think it’s yummy.
A local Tex-Mex place combines sweet potatoes and swiss chard and Mexican spices and serves it as a taco filling. And the kiddo actually eats it. So, this is our at home version. We switch out the seasonings on a fairly regular basis. Feel free to season and spice in whatever way you want.
Vegan steamy sweet potato and Swiss chard
Sweet Potato & Swiss Chard Sauté
2 T. coconut oil
1/2 small yellow onion, minced
1 small sweet potato, peeled and diced
1 t. seasoning blend (I used Penzey’s Sandwich Sprinkle)
1 bunch Swiss chard, cut off the stalk, cleaned, and roughly chopped
salt and pepper to taste
In a heavy-bottomed skillet over medium heat, melt the coconut oil and sauté the onion until slightly soft. Add the sweet potato and seasonings and continue to cook until sweet potato is tender and some pieces are browned. (By this time the onion will be brown and crispy. Yum!) Add the Swiss Chard and toss over heat just until Swiss chard is wilted.
Serves 1 very hungry momma as a main dish, or 2 as a side dish.
Want to find more allergy-friendly recipes? Check out Allergy Free Wednesdays and Wellness Weekends.
The Mommy Bowl 
This was delicious! I was wondering what to do with my sweet potatoes. I didn’t have chard, so I used some kale. Also wasn’t exactly sure what you meant by seasoning blend, so I used a combination of coriander, chipotle chili powder, cinnamon, spicy salt, pepper, and thyme. Added chopped almonds toward the end and served it with a giant roasted portobello mushroom. Thanks for the idea!
That’s EXACTLY what I meant by seasoning blend. MY seasoning blend was a pre-packaged thing from a local herb and spice company that contains garlic, coarse salt, basil, oregano, rosemary, thyme, marjoram, & black pepper. But, I’ve also done cumin, ancho, garlic, epazote for a Mexi version (and thrown in some black beans). Or, I’ve done garam masala for an Indian version. I’ve used other greens, as well. It’s a VERY adaptable recipe.
I think the kale would be a great substitute, too! Good idea. 🙂
I love this! I do something similar for breakfasts. I regularly change up the greens and the sweet potatoes or squashes to keep it interesting. 😀
Yep, I was thinking “if I just called this a hash, it would totally go over as breakfast food.” The kiddo is a pancake guy, through and through, though. I don’t think I could ever get him to eat it for breakfast.
LOL I know kids can be particular. Maybe when he’s older. 😀
What a great combination. Looks great!
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