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Winter Bowl: Sautéed Greens and Seeds with Sweet Potato Puree

Winter Bowl: Sautéed Greens and Seeds with Sweet Potato Puree

Winter is here, and that means root veggies and squash season. The cold weather brings about changes in what our bodies crave and we find ourselves seeking comfort in a bowl. This recipe is warming and nourishing while being so simple to prepare. This sweet potato puree will become your new favorite dip, side dish and condiment for any meal! We love to make this for a Holiday Party a a unique and surprising dip. It is filling and so pretty on your table.

Sweet potatoes (with their skins!) are chock full of nutrients. Loaded with vitamins C, A, D, B6, magnesium (the relaxation and anti-stress mineral), and so much more. They are packed with antioxidants like carotenoids and beta carotene which produce their rich orange color. Carotenoids help strengthen our eyes and boost immunity. Plus, they are naturally sweet and delicious. Their natural sugars are slowly released into your body, helping to create balanced energy without blood sugar spikes.

Cook this up today and get rooted!

Ingredients:

*use organic when possible

Greens (makes 2 servings):
3 cups any greens (e.g., spinach, kale, etc.)
¼ cup purple onion or shallot chopped
1/2 cup pumpkin seeds
2 tbsp hemp seeds
1 tbsp chia
1 tbsp coconut oil
Himalayan sea salt to your liking

 

Sweet Potato Puree:

2 cooked sweet potatoes
¼ to a ½ cup of coconut milk (dependent on your desired thickness of puree)
Juice of 1 lemon
1 tsp apple cider vinegar
2 garlic cloves, crushed
1 tsp Himalayan sea salt (add more to your liking)
Pepper to your liking
Garnish: EVOO and Cayenne Pepper to your liking

 

Directions

Puree:

Cook sweet potatoes any way you like, bake in oven with foil for 30-45 minutes or boil them till fully cooked. Place all the puree ingredients in a blender and pulse until smooth. Start with ¼ coconut milk and build up to ½ cup until you reach your desired texture.

Garnish with EVOO and cayenne pepper to your liking.

Greens:

Saute onions and pumpkin seeds with coconut oil for a few minutes. Add greens last for just 1 minute. You don’t want them fully wilted, just a quick “flash” sauté. Transfer to a bowl, add hemp and chia seeds, salt and top with the puree! Mix all together and enjoy. If you want additional protein, go for it!

Thank you Deliciously Ella for the puree inspiration!

 

With love and gratitude,

Christine & Stephanie

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