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Carmelized, Gingered Sweet Potatoes, Onions, and Swiss Chard Over Rice

Veganishta got back on her feet again today most of the day and felt that creativity bug creeping up towards dinnertime this evening.

1 cup diced sweet potato 1/2 cup sliced onion half moons 3 tsp sliced fresh ginger Olive oil (circle pour into wok to count of three) 3 tblsp Earth Balance butter Bragg’s kelp seasoning mix (3-4 shakes) 4 large red swiss chard leafs with stems 3 tbls organic brown rice syrup Sea salt

Cooked brown rice/jasmine rice

First, pour the olive oil into hot wok with the Earth Balance spread and then add the sweet potatoes and stir-fry for about 5 minutes; next add the onions and ginger with a shake of sea salt on top and stir-fry all until sweet potatoes are browned and cooked through and onions are lightly carmelized; add the few shakes of the Bragg’s seasoning and the brown rice syrup; then dice the swiss chard and toss on top of everything and stir-fry quickly just until chard is wilted but still bright green and not mushy. Remove from heat and let sit until you are ready to serve it over rice. Veganishta cooked half jasmine white rice and half brown rice and mixed them together.

(Copyright ©2010. Bonnie Crutcher. All Rights Reserved.)

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