Ingredients
- 2 sweet potatoes
- 2 garlic cloves
- 1/2 cup cashews
- 2 tbsp rice vinegar
- 2tsp agave
- 1 tsp tamari
- 1 tsp Aleppo pepper - caution this is spicy hot
- 8 oz Swiss chard
- 1 lime
- 1 Thai chili - caution this is spicy hot
- 4 oz sauerkraut
Instructions
- 1 - Preheat the oven to 425 degrees F. halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub these slices with 2 tbsp of vegetable oil, sprinkle with a dash of salt and pepper. Bake these with the cut sides face down until tender... usually 22-26 minutes.
- 2 - Peel the garlic cloves and add to a blender. Measure only 1/3 of a cup of the cashews and add to the blender along with the rice vinegar, agave, tamari, Aleppo pepper, 2 tbsp of olive oil and 4 tbsp of warm water. Blend the spice cashew sauce until smooth. Taste and add salt as necessary.
- *** Hint - the Aleppo pepper is very spicy, Use to your discretion and your tolerance.
- *** Hint #2 - If you like more garlic, then add another clove.
- 3 - Thinly slice the Swiss chard stems and roughly chop the leaves. halve the limes. Juice one of the halves and cut the other half into wedges. Thinly slice the Thai chili. Place the remaining cashews in a large skillet over medium heat and toast, usually 3-4 minutes. Transfer the roasted cashews to a cutting board and roughly chop.
- *** Hint - be careful to wash your hands very well after touching the chilies. If you accidently touch your face or eyes, you are in some serious trouble.
- 4 - When the sweet potatoes are done, heat the skillet over medium-high heat with 1 tsp of olive oil. Add the chopped Swiss chard leaves and sliced stems, and cook until wilted...usually 3-4 minutes. Add the lime juice and a dash of salt.
- 5 - Divide the sauteed Swiss chard between large plates. Top with the roasted sweet potatoes and the sauerkraut. Drizzle everything with the spice cashew sauce and sprinkle with the toasted cashews and sliced Thai chili. Serve with the lime wedges.
- Bon appetit!!
Notes
This is one of my favorite meals from Purple carrot so far. It was extremely simple to make and I loved every bite. I didn't use the chilies as I am not a huge fan of spicy chili peppers. And I have by accident rubbed my eyes with that chili juice on my hands and have paid dearly for it. So I just left it out of the recipe... and I didn't miss it. But you might enjoy it ...so add them as you like.
If you are interested in checking out Great Vegan recipes and stop your acid reflux once and for all, including any heartburn issues you are having ... then check them out... here ---> Purple Carrot Plant Based Meals.
Nutrition per serving: Calories: 460, Fat: 14 g, Carbohydrates: 80 g, Protein: 14 g
Allergens: Soy and Tree Nuts
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