This recipe of sweet potatoes with swiss chard is perfect year-round but is especially comforting in the fall and winter season. You can serve it as a cold salad in the summer or a warm comforting lunch and side in the colder months.
Use it as a side for a meal or holiday feast and then warm it back up for a quick lunch or snack. It’s really perfect any time of the day.
This dish is a powerful combination of nutritious food and it’s so tasty you won’t even miss the oil. One of the keys to making this a success is picking a really good grainy mustard. You can easily make your own homemade mustard and then if it’s the gift-giving season, share with friends and family.
Enjoy more comfort foods, the plant-based way:
- Beefless Stew
- Scalloped Potato and Cabbage Casserole
- Tomato, Carrot, Brussels Sprouts Soup
- Winter Immunity Mushroom Soup
Another thing that makes this recipe great is you can use any type of sweet potatoes, even the purple kind or whichever is available where you live. This hearty dish is perfect as a holiday side, especially Thanksgiving. It has all the flavors of fall; the maple syrup, yams, and rich greens. This is also one of those dishes you may find yourself reaching for on a rainy day when you’re binge-watching Netflix.
I'd love to hear your feedback in the comments below for this Warm Yam and Swiss Chard Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Servings
Serving Size |
people
1 cup |
- 1 red onion chopped
- 2 cloves garlic diced
- 2 medium sweet potatoes sliced into wedges or rounds
- 1 bunch Swiss chard chopped and tough stems removed
- 1 Tbl grainy Dijon mustard
- 2 Tbl red wine vinegar
- 1 tsp maple syrup
- 1/2 cup toasted pecans optional
- sea salt and pepper to taste
Ingredients
Dressing:
|
- Saute onion over medium heat with a 1/4 cup water for a few minutes and then add the garlic.
- Add the sliced sweet potatoes and continue to saute until almost soft.
- Add Swiss chard with a little more water and put the lid on top. Steam until tender.
- Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
- When the kale and potatoes are tender, transfer to a bowl and pour over dressing.
- Serve warm or cold with pecans (or other nuts) if desired.
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