Savory Spinach & Sweet Potato Saute

It’s Winter in South Africa, and it actually gets a bit chilly here! I was ready for a warm new healthy recipe so cooked up a pot of this the Savory Spinach & Sweet Potato Saute other day. I find I usually keep it real simple when I cook – seasoning with salt and pepper – and don’t feel very proficient with sauces. I love tasting the flavors of the ingredients with the simplicity of s & p seasoning, but I also love the explosion of flavor that can be infused with a really tasty sauce. So, I played a little bit here with some ingredients and created a really flavorful sauce to spice things up. I used pink grapefruit juice in mine, you may choose to use a different citrus you have around and depending on sweetness or acidity, you may need to adjust other ingredients to balance it out.

For those of you sweating it out up north, this is a quick recipe so won’t heat up your kitchen too much, and is also tasty cold!

Enjoy and please share if you make tasty modifications – I’d love to try them out!

savory spinach & sweet potato saute ingredients


1T (15 ml) Coconut Oil

2/3 lb (300g) big bunch or bag of Spinach, Kale or Chard, torn or cut into small pieces

1 large Sweet Potato, peeled and diced

1 med Onion, diced

1/4 cup (60 ml) Sunflower Seeds

1 t diced garlic


2T (30 ml) Water

2T (30 ml) Tahini

4T (60 ml) fresh squeezed pink grapefruit juice

1 1/3 T (20 ml) Olive Oil

1 1/4 t (6.25 ml) Tamari

1/2 t (2.5 ml) Honey

small chunk fresh ginger, peeled and minced

crushed red chilli pepper to taste

Combine all ingredients in a jar and shake until combined well – or blend in a blender or food processor. Taste and adjust to taste.

Savory Spinach & Sweet Potato Saute

Add coconut oil to a large pot over medium-low heat. Add diced onions and cook until translucent and starting to get tender. Add in  garlic and diced sweet potato. Here you can add a couple tablespoons of water, or if you have left, a couple tablespoons of the grapefruit juice. Cover and cook for about 5-10 minutes until sweet potatoes are fork tender, stirring occasionally. Add in chopped greens. As the greens start to wilt, add in sunflower seeds and sauce and toss until all is incorporated. Cook for a few more minutes, allowing the sauce to warm and the flavors to integrate. Serve over cooked grain such as quinoa, brown rice or millet.


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