Sauteed Beet Greens and Chili Sweet Potato Rounds

Sauteed Beet Greens and Chili Sweet Potato Rounds

Happy Monday!

I know, Monday’s aren’t exactly known for rainbows, butterflies and happy times, but I have a brand new recipe for you… that has to count for something, right?

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I’m ready!

I’m really focusing on quick, easy and nourishing entrees this week. I’ve come up with 5 gluten-free meal recipes that will make you a believer in all-things cleansing. For serious, I’ve been eating like a queen over here! Starting with this recipe today. It’s been my go-to meal for the past couple of days. It’s easy, inexpensive, and so… perfect.

Oh, and did I mention that it’s like, ridiculously good?

Don’t let the funny green stuff on the plate throw you off.

Have I ever steered you in the wrong direction before?


Let’s do this.

to print, email or text this recipe, click here.

Print Sauteed Beet Greens and Chili Sweet Potato Rounds Author:  Recipe type: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free Prep time:  Cook time:  Total time:  Serves: 1   Don’t throw out those beet greens! You can put them to great use in this sauteed greens plate with sweet potatoes and butternut squash. Delicious! Ingredients Chili Sweet Potatoes:

  • 1 medium sweet potato, sliced into ¼-inch thick rounds
  • ½ cup butternut squash, sliced into ¼-inch thick chunks
  • ½ teaspoon extra-virgin olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon oregano

Sauteed Beet Greens:

  • ½ teaspoon extra-virgin olive oil
  • ½ red onion, sliced
  • 2 garlic cloves, chopped
  • ½ cup chopped mushrooms – I used portobello
  • 4 cups beet greens, chopped
  • ¼ teaspoon onion powder


  1. Preheat oven to 400F and place all chili sweet potato ingredients on a medium-sized cookie sheet.
  2. Coat sweet potatoes and butternut squash in the oil and spices. Lay flat and cook in preheated oven for 25-30 minutes, until browned. Flip halfway through.
  3. For greens, heat oil in a medium-sized cast iron pan on medium-high heat. Add onion, garlic and mushrooms. Saute for 8-10 minutes, until soft.
  4. Add beet greens and onion powder. Stir to coat in cooked onion mixture. Cover and cook on low heat for 1-2 minutes, until greens have softened.
  5. Serve everything together on a plate and top with desired amount of sea salt.

Notes Replace fried egg with protein boost nut and seed mix for vegan option. 3.2.2265

View nutrition information (once on page, scroll down)

I’ve added chopped kale to this mixture and it’s just as good!

Also, if you’re vegan you could leave out the egg and top the greens with protein boost nut and seed mix.

I was a bit skeptical of eating beet greens at first, too. They’re not bitter at all and actually hold the flavor of the onion and garlic really, really well. I chose to remove the stems because I didn’t like them… but I think it’s a preference thing.

Okay, so now that you have an awesome new recipe to try out this week, how was your weekend? What did you get up to?

Kevin and I ended up taking Friday off and going on a little adventure to the Montreal Biodome (we also visited Anthropologie and Jugo Juice on the way for some retail therapy and sustenance). It was a great day! Out of all the animals we saw, the beaver was my favorite. He was on a mission to build his dam. I’ve never seen an animal so focused on the task at hand. That, and we watched him eat which was pretty darn cool too.

Here are a couple of the pictures Kevin took…

Also, did you know that porcupines hang out in trees?

Totally crazy.

This entry was tagged: butternut squash, cleanse, cleansing, greens, sweet potato

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