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 by DanaTentis from Pixabay meant to represent this dish.