When you start referring to your fridge as “the cheese fridge,” it is both a sign that you’re living your best life, and that your diet could perhaps use a slight tune up. These past two weeks, Andrew and I have been eating our way through Paris, and as the previous statement suggests, it has been a deliciously hedonistic time thus far. After a whirlwind of baguettes, Bordier butter, squab (or pigeon, as it’s called here), wine, chocolates, pâté, macarons, steak tartare, and the aforementioned cheese, my body is practically shouting for a leafy-greens-heavy meal (or two).
Currently, I can’t get this spinach-, kale-, and avocado- topped baked sweet potato out of my head. Looking over these photos as I write, my mouth is watering in the way that it normally would while gazing at a slice of cherry pie, a bloody steak, or a cheesy gratin. And for good reason: our bodies are quite good at telling us what they need; moreover, this recipe delivers in a major way.
This combo of sautéed greens, sweet potato, avocado, scallions, and super-tangy tahini-turmeric dressing is just the sort of thing to cook up if you, like me, are in the mood for meal that’s light, veg-heavy, and satisfying. Sourced from Thrive Market‘s mini-cookbook, The 5-Day Thrive Detox, it’s high-vibes vegetarian cooking at it’s best.
P.S. Even if you don’t make the recipe in it’s entirety, give the zippy bright-yellow dressing a try, it is stupid good.
- For the sweet potato:
- 1 medium sweet potato
- 1/2 tablespoon coconut oil
- 1/2 teaspoon kosher salt
- Pinch of cayenne
- 1 cup baby spinach
- 1 cup torn (deribbed) kale leaves
- 1/4 avocado, diced
- Thinly-sliced scallions, for garnish
- Chopped cilantro, for garnish
- For the turmeric dressing:
- 1 1/2 teaspoons tahini
- 1/4 teaspoon turmeric
- Juice of 1 lemon
- 1 teaspoon coconut oil, melted
- 1/2 garlic clove, minced
- Kosher salt, to taste
- Preheat the oven to 350°F.
- Wash any dirt off of the sweet potato, then prick all over with a fork. Wrap in tinfoil then roast on a quarter-sheet pan for 45 minutes-1 hour, or until tender.
- Meanwhile, make the dressing: whisk together all dressing ingredients until emulsified. Season to taste with salt.
- Once the sweet potato is tender, take it out of the oven. Cut the sweet potato in half
- Heat the coconut oil in a large skillet over medium-high heat. Add the spinach, kale, salt, and cayenne, tossing to coat in the melted oil. Cook, stirring frequently, until the greens are wilted, but still bright in color.
- Top each half of the sweet potato with half of the cooked greens, diced avocado, scallions, and cilantro. Drizzle with dressing and eat immediately.