SWISS CHARD and ORANGE STUFFED SWEET POTATO
1 sweet potato
2 tbls coconut oil
1/4 cup sliced onions
1 garlic clove
2 or 3 large Swiss Chard leaves, with stem
1 large orange
2 tbls fresh parsley
2 tbls pepitas (raw pumpkin seeds)
2 tbls walnuts
Salt and pepper to taste
Bake the sweet potato until fork tender. Start the below once the potato is ready.
Toast the pumpkin seeds and walnuts set aside
In the same pan, melt 1 tbls of the coconut oil over medium high heat, add in the onions and saute about 5 minutes or until tender. Mince the garlic, chop the chard stems and tear the leaves into bite-size pieces. Add the garlic and Swiss chard to the pan, tossing well, cooking just a minute or two to wilt the chard.
Cut the orange in half, juice one half, peel and section the other half. Add the orange sections, juice, walnuts, pumpkins seeds and parsley to the pan. Add a good pinch of salt and pepper. Toss and remove from heat.
Top the sweet potato with the Swiss chard stuffing. Enjoy.
Optional: I like to add another drizzle of coconut oil, this is totally optional. Add the remaining tablespoon of oil to the pan and let it melt (the pan should be hot enough to melt the oil but you can place it back over heat for a moment or two if needed) then drizzle the melted oil over the potato; use a rubber spatula to scrape out any good pieces left in the pan.
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