Sweet potato with greens recipe is low in calories and high in fiber. I always have sweet potatoes in my pantry, they are antioxidant powerhouses. They are packed with beta-carotene and filled with anti-inflammatory nutrients.
Sweet Potato with Greens
2 organic sweet potatoes, scrubbed and pricked all over with a fork
1 Tablespoon of coconut oil
1 small shallot, thinly sliced
1 bunch of collard greens, touch stem trimmed and leaves chopped
1 avocado, halved, pitted, peeled and sliced
Coarse Sea Salt
Lemon Wedges, for serving
Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet until tender, about 40 minutes.
Meanwhile, heat oil in a large skillet over medium, add the shallots and cook until tender, stirring often, for about 6 minutes. Add the green and cook stirring until wilted, about 5 minutes. Season with salt.
split the potatoes and top each with greens and sliced avocado. Season with cayenne and salt. Squeeze with lemon before serving.
Note: I substituted olive oil with coconut oil, shallot for onion, swiss chard fro collard greens.