5/11/2018 0 Comments
Sweet potato chard wraps
For a healthy and satisfying take on tacos, I have added sweet potato and substituted chard for taco shells.
1 large shallot
2 cloves of garlic
1 can black beans, or 2 cups cooked beans
1 large sweet potato
1 bunch chard
¼ cup cilantro
Peel and finely chop shallot and garlic. Juice lime. Rinse and drain beans. Grate sweet potato, leaving skin on. Cut the chard leaves from the stems, set aside. Finely chop chard stems. Peel, pit and slice avocado. Roughly chop cilantro.
1 tablespoon coconut oil
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons cumin
½ teaspoon chili powder (optional)
Salt and pepper to taste
½ cup water
Sauté garlic and shallot in coconut oil until shallot is soft. Add spices and sauté a few minutes longer, stirring constantly.
Add sweet potatoes, chard stems, lime juice and water; cover and simmer until sweet potatoes are nearly done, adding more water if necessary and stirring occasionally. Add in black beans and continue to cook until beans are warm and liquid is gone.
Rinse chard leaves, but don’t dry them.
Heat a dry skillet, place leaves individually or a few at a time on skillet and cover. They will steam with the water left on the leaves from rinsing. Watch them carefully; it only takes about a minute!
Wrap a few spoonsful of the filling in each leaf. Garnish with avocado and cilantro.
Preparation: 30 minutes
Leave a Reply.
All Almond Butter Almond Flour Almonds Anti-Cancer Anti Inflammatory Anti-inflammatory Antioxidants Apple Cider Vinegar Asparagus Avocado Baby Greens Baking Soda Balsamic Vinegar Bananas Basil Beef Beet Black Beans Blueberries Bok Choy Breakfast Broccoli Brown Rice Brunch Brussels Sprouts Burdock Root Burgers Butter Butternut Squash Carrot Carrots Cauliflower Cayenne Celery Champagne Vinegar Chard Cheese Chia Chia Seeds Chicken Chile Powder Chili Powder Chocolate Cilantro Cinnamon Cliantro Coconut Coconut Aminos Coconut Flour Coconut Milk Coconut Oil Company Coriander Cranberries Cucumber Cumin Curry Curry Powder Dates Dijon Dill Dinner Easy Edamame Egg Eggs Feta Fish Fish Sauce Flax Seed Frittata Garlic Ginger Goat Cheese Golden Beet Green Beans Green Onio Green Onions Grill Hash Hemp Seeds Honey Jicama Kalamata Olives Kale Kefir Kids Kuri Lemon Lemon Grass Lettuce Lime Lunch Maple Syrup Mild Curry Paste Mint Mixed Greens Mushroom Mushrooms Mustard Nutmeg Oats Olive Oil Olives Omega 3 Onion On-the-go Oregano Pancakes Parmesan Cheese Parsley Patties Pomegranate Portabella Mushrooms Potato Pumkin Seeds Pumpkin Seed Quinoa Radish Radishes Raspberries Recipe Red Beet Red Chile Powder Red Curry Paste Red Onion Red Potato Red Wine Vinegar Rice Rice Noodles Rice Vinegar Romaine Rosemary Sage Salad Salad Greens Salmon Shallot Shiitake Sirloin Snack Snow Peas Soup Spaghetti Squash Spinach Sprouted Rice Squash Stir-fry Sugar Snap Peas Sunflower Seeds Sweet Onion Sweet Potato Sweet Potatoes Swiss Chard Tamari Thyme Tilapia Turmeric Vanilla Vegetable Broth Vinegar Vitamins Walnut Oil Watercess Watercress White Vinegar Winter Squash Yellow Onion Yellow-onion Yogurt