A couple winters ago, I was ready for a warm new healthy recipe so cooked up a pot of this the Savory Spinach & Sweet Potato Saute. I find I usually keep it real simple when I cook – seasoning with salt and pepper – and don’t feel very proficient with sauces. I love tasting the flavors of the ingredients with the simplicity of simple salt and pepper seasoning, but I also love the explosion of flavor that can be infused with a really tasty sauce. So, I played a little bit here with some ingredients and created a really flavorful sauce to spice things up. I used pink grapefruit juice in mine, you may choose to use a different citrus you have around and depending on sweetness or acidity, you may need to adjust other ingredients to balance it out.
Enjoy and please share if you make tasty modifications – I’d love to try them out!
1T (15 ml) Coconut Oil
2/3 lb (300g) big bunch or bag of Spinach, Kale or Chard, torn or cut into small pieces
1 large Sweet Potato, peeled and diced
1 med Onion, diced
1/4 cup (60 ml) Sunflower Seeds
1 t diced garlic
2T (30 ml) Water
2T (30 ml) Tahini
4T (60 ml) fresh squeezed pink grapefruit juice
1 1/3 T (20 ml) Olive Oil
1 1/4 t (6.25 ml) Tamari
1/2 t (2.5 ml) Honey
small chunk fresh ginger, peeled and minced
crushed red chilli pepper to taste
Combine all ingredients in a jar and shake until combined well – or blend in a blender or food processor. Taste and adjust to taste.
Add coconut oil to a large pot over medium-low heat. Add diced onions and cook until translucent and starting to get tender. Add in garlic and diced sweet potato. Here you can add a couple tablespoons of water, or if you have left, a couple tablespoons of the grapefruit juice. Cover and cook for about 5-10 minutes until sweet potatoes are fork tender, stirring occasionally. Add in chopped greens. As the greens start to wilt, add in sunflower seeds and sauce and toss until all is incorporated. Cook for a few more minutes, allowing the sauce to warm and the flavors to integrate. Serve over cooked grain such as quinoa, brown rice or millet.
Written by: Marissa Dana
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