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Swiss Chard and Sweet Potato Salad

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This colorful gluten-free warm salad or side dish packs a powerhouse full of nutritional value and tastes super-delish too!*
Course Salad, Side Dish
Cuisine Gluten-Free, Healthy
Keyword Eye Health, Healthy Digestion, Immune Booster
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 1 TBSP organic olive oil plus extra to drizzle
  • 2 shallots peeled and finely chopped
  • 1 tsp coriander seeds crushed
  • 1 chili seeded and finely chopped
  • 2 garlic cloves minced
  • 2 large sweet potatoes peeled and cubed
  • 9 oz Swiss chard leaves stalks removed and finely chopped, and leaves finely sliced
  • salt and black pepper to taste


  • Heat the olive oil with a tablespoon of water over low heat in a medium saucepan with a lid. Add the shallots and coriander seeds and cook, stirring occasionally, until the shallots have softened.
  • Add the chili and garlic, and cook for 1 minute. Add the sweet potato cubes and cook over medium heat for about 5 minutes, adding a dash of water if necessary. Then add the chopped chard stalks, cover with the lid, and cook for 10 minutes.
  • When the sweet potato is almost cooked, add the shredded chard leaves, cover, and let them wilt for about 3 minutes. Serve with salt and black pepper, drizzle with a few drops of olive oil and serve.


If you're avoiding nightshades, the chili can easily be left out of this recipe, it still tastes great!
*Recipe from Neal's Yard Remedies/DK Publishing Healing Foods book.