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.
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.