Coconut & Rainbow Chard Baked Potato
Recipe by: Hali Bey Ramdene
Serves 1 (but easily scaled up as needed)
1 sweet potato, baked
1 tablespoon coconut oil
Salt to taste
1 clove of garlic, sliced
2 cups rainbow chard, very thinly sliced
1 teaspoon lemon juice
Toasted coconut chips
Pomegranate arils
For full recipe click here.
The featured image is a stock photo
meant to represent this dish.
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