Vegan Sauteed Rainbow Chard With Sweet Potatoes And Mushrooms Recipes

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VEGAN SAUTEED RAINBOW CHARD WITH SWEET POTATOES AND MUSHROOMS



Vegan Sauteed Rainbow Chard with Sweet Potatoes and Mushrooms image

This easy recipe is a great combination of flavors and tasty to get in a lot of veggies in one meal. It's also Paleo, AIP, and Whole30 friendly.

Provided by Arika | FoodCourage

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 8

2-3 tbsp olive oil (or avocado oil, divided)
2 sweet potatoes (diced into 1/4 inch cubes)
1 bunch rainbow chard (chopped, stems and greens separated (about 6-8 large leaves))
1 cup raw mushrooms (diced)
1 tsp garlic powder
1/2 tsp sea salt
1 tsp italian seasoning
1-2 avocados ( diced)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place diced sweet potatoes on a parchment-lined baking sheet. Drizzle with 1-2 tbsp olive or avocado oil and stir until potatoes are evenly coated. Roast for 20-30 minutes checking every 5-10 minutes to stir. Remove from the oven when they are tender and slightly toasted.
  • While sweet potatoes are cooking, dice swiss chard and mushrooms. Be sure the separate the stems of the swiss chard from the greens.
  • Saute the swiss chard stems with 1-2 tbsp olive oil in a medium frying pan over medium-high heat for 3-4 minutes. Add swiss chard greens, mushrooms, and seasonings. Continue to cook for 3-4 more minutes until greens are slightly wilted and mushrooms are tender. Remove from heat.
  • Remove sweet potatoes from the oven and add to the frying pan with the swiss chard and mushrooms. Mix together and serve with diced avocado on top.

Nutrition Facts : ServingSize 1.5 cups, Calories 289 kcal, Carbohydrate 37 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 703 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 12 g

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