Sweet Potato Recipe with Beets, Greens and Almonds

Vegetable Recipe: Colorful delicious combination of red beets, orange sweet potatoes, fresh greens, toasted almonds & pumpkin seeds

Indian style vegetable recipe similar to Greens, Potatoes and Carrots.

Sweet Potatoes, Beets and Greens contributed by Carolyn Joyce. Many thanks!

Total Prep & Cook Time 30 Min.

4 Servings

Nutrition Data Per 116g Serving: 152 cal, 15g carb, 9g fat, 123mg sodium, 4g fiber, 5g protein, 4g sugars, low Cholesterol, good source Vit C, E, A, K, Magnesium, Manganese. Estimated glycemic load 10

Ingredients:

• 3 inch whole beet, peeled and match stick sliced
• 1 large sweet potato, peeled and cut in 1 inch cubes
• 1/4 cup (approx 40 almonds) blanched whole or slivered
• 1/4 cup raw pumpkin seeds

• 4 cups chopped chard or kale (1 or 2 bunches)
• 1 T oil
• 1 tsp ground coriander
• 1/2 tsp cumin powder
• 1/2 tsp ground fennel seed
• 1/4 tsp turmeric powder
• 1/2 tsp dried thyme leaf
• Optional Sauce:
• 1 cup water reserved from steaming
• 1 Tbsp arrowroot powder
• 1 tsp curry powder
• 1/2 tsp salt

Directions:

1. Preheat oven to 300 degrees
2. Spread the almonds and pumpkin seeds on a cookie sheet and bake for 12 minutes or until lightly toasted
3. Prep the beets and sweet potatoes
4. Steam separately or side by side in a steamer basket for 15 minutes, or until tender
5. Wash the greens, remove the leaves from the stems and chop in 2 inch pieces
6. Fry the spices in oil for 1 minute, then add the greens and stir fry until wilted
7. Turn heat to medium/low and stir in the steamed beets, sweet potatoes, almonds and pumpkin seeds
8. Optional Sauce: Dissolve arrowroot powder in 1/4 cup cold water. Whisk the arrowroot mixture, curry powder and salt into the hot veggie steaming water until the arrowroot thickens
9. Pour over the veggies, stir, and serve

Cooking Tips

You'll need a heavy weight, wide bottomed 6 quart pot or dutch oven for this recipe.

The advantage of pre-steamng the beets and sweet potatoes: When you mix them with the greens at the end of cooking, they keep their color, which makes the dish very pretty.

If you're in a hurry, skip toasting the almonds and pumpkin seeds, but add them anyway for crunch, flavor and eye appeal, plus protein, fiber, vitamins, minerals, etc.

Serving Suggestions: The sauce adds liquid to the veggies, but they taste wonderful without it. I photographed them without sauce, and we ate them un-sauced with Mung Dhal Soup and Rice on the side. You could also serve them with Curried Chick Peas and Chapati Flatbread.

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