Enjoy a healthy and satisfying meal with this Baked Sweet Potato with Greens recipe. The combination of baked sweet potatoes, sautéed Swiss chard, and creamy avocado makes for a delicious and nutrient-packed dish. Perfect for a light lunch or dinner, this plant-based recipe is easy to prepare and full of vibrant flavors.
Baked Sweet Potato with Greens
Course: Main, SidesCuisine: Vegetarian2
servings10
minutes50
minutes320
kcalIngredients
2 sweet potatoes, pricked
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 bunch Swiss chard, stemmed and chopped
Coarse salt, to taste
1 avocado, sliced (divided)
Pinch of cayenne
Fresh lemon juice (optional)
Directions
- Bake the Sweet Potatoes: Preheat the oven to 400°F (200°C). Place the pricked sweet potatoes on a baking sheet and roast for 45-50 minutes, or until tender.
- Sauté the Greens: Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the chopped Swiss chard, season with coarse salt, and cook until the greens are wilted, about 4-5 minutes.
- Prepare the Sweet Potatoes: Once the sweet potatoes are done, cut them open lengthwise and gently fluff the inside with a fork.
- Assemble the Dish: Divide the sautéed greens between the baked sweet potatoes. Top each potato with sliced avocado.
- Add Some Spice: Sprinkle a pinch of cayenne over the avocado and drizzle with fresh lemon juice for an extra burst of flavor.
- Serve and Enjoy: Serve immediately as a wholesome and hearty meal.
This Baked Sweet Potato with Greens is a nutrient-dense, easy-to-make meal that’s both delicious and nourishing. With tender sweet potatoes, sautéed greens, and creamy avocado, it’s a perfect choice for a wholesome plant-based meal.
