A Girl & Her Food: Baked Sweet Potato With Greens
                   

27.11.14

Baked Sweet Potato With Greens

With my upcoming trip to South Beach for the #SOBEWFF, in a couple weeks, I want to be bikini ready.  Therefore, I have been really focusing on eating clean. I usually don't like to shop at Costco, and honestly try to avoid it at all costs.  But with the abundance of snowfall, I needed to stock up on some pet safe salt, and Costco has the best price for it. If I am there, I ALWAYS check out the book section as I often find my favorite cookbooks by Phaidon. Unfortunately, I was out of luck this time but I did come across a very intriguing book called Clean Slate. I LIVE to eat clean, and love reading and educating myself about resetting my health, detoxing my body, and restoring my energy.  The recipes in Clean Slate are perfect as they are proportioned for 2 people (m and my husband), and it even offers a simple menu for a 3-day or 21-day cleanse with easy to follow tips. 


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 


      adapted from Clean Slate 


ingredients

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
Cayenne pepper
Coarse Sea Salt
Lemon Wedges, for serving

preparation

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.





2 comments: