Almond Ginger Sweet Potato Bowl

After sipping my morning tumeric tonic, I had an urge for a comforting, warm, winter dish. Hey, if that’s what the body wants, that what the body gets!

Image

Ingredients

1 sweet potato or yam
3 cups greens (I used a blend of baby kale and chard)
1 inch peeled ginger, sliced into discs
coconut oil spray
1 TBS raw almond butter
pinch of cinnamon

Directions
Preheat the oven to 400° F. Pierce the potato several times with the tines of a fork and place on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Alternatively, pierce with fork and put in microwave for about 6-8 minutes (depending on the size). Meanwhile, spray a small pan with coconut oil spray and cook ginger, stirring frequently. When aromatic add greens and cook until they wilt. Next, mash potato with the skin, add almond butter and blend thoroughly. Add cinnamon and greens. Remove ginger discs and enjoy!

 

Advertisements

2 thoughts on “Almond Ginger Sweet Potato Bowl

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s