1. Rice Cake Flowers
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  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
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  24. Things I’m Loving Lately: May 2, 2018
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  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  31. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
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Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
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  10. Vegan Recipes and Snack Ideas for Camp and Travel
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  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  68. Refreshing Strawberry Turmeric Salad
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  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
  82. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  85. Easy Vegan Gluten-Free Pizza Crust
  86. 20 Lucky St Patricks Day Food Ideas
  87. Things I’m Loving Lately: March 12, 2018
  88. Leprechaun Apple Hats
  89. Baked Quinoa Black Bean Falafel
  90. Mint Chocolate Chip Pancakes
  91. Shamrock Pizza
  92. Vegan Keema Naan with Keema Lentils
  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  94. 30 Truffle Recipes (Vegan, Gluten Free)
  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  97. Salted Caramel French Toast Casserole
  98. Salted Caramel French Toast Casserole
  99. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  100. Rainbow Pancake Tacos
  101. How to Make a Leprechaun Trap
  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  114. PB&J Buckwheat Granola – #VYAPantryChallenge
  115. 16 Fun Vegan Appetizers!
  116. Rocky Road Popcorn Clusters
  117. White Bean Beer Fondue
  118. Refined Sugar-Free Raspberry Hot Cocoa
  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  125. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  126. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  127. Review: Healthy Nibbles Box
  128. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  129. Mini Vegan Pizza Potato Skins
  130. Tempeh Pizza Three Ways
  131. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  132. Black Rosé Punch
  133. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  134. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
  137. Creamy Dreamy Avocado Zucchini Pasta
  138. Sake & Plum Wine Sangria

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. Saucepan option. Vegan Gluten-free Recipe.

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. Saucepan option #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com

When Sweet Potatoes and Chard meet, you make Saag Aloo. Saag means greens or a dish made of greens, and Aloo is potatoes. I use Chard for the greens in this dish. Spinach, mustard or a mix with baby kale and other greens will work too. For the Aloo, I use sweet potatoes. Regular potatoes will work as a direct substitution as well.

A simple start with onion, ginger, garlic, some spices, then some non dairy yogurt or vegan cream of choice, pressure cook and done. Serve this easy Saag Aloo with Dals or bean curries. Pictured here with Punjabi Dal fry made with Moong Dal. Yuhmm!

The recipe can easily be made nut-free and in a Saucepan(instructions in the Recipe notes). Add some cooked chickpeas or lentils to make it into a meal.

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com

More IP Recipes:

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com Print10 mins20 mins30 mins

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. Saucepan option. Vegan Gluten-free Recipe.

Course: Main Course Cuisine: Gluten-free, Indian, Vegan Servings: 3 Calories: 146 kcal Author: Vegan Richa

  • 1 tsp oil or use 2 tbsp water or broth to saute
  • 4 cloves of garlic finely chopped
  • 2 tsp minced ginger
  • 1 small onion chopped
  • 1 tsp ground cumin , or 1/2 tsp cumin and 1/2 tsp coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/3 tsp cayenne
  • 1 or 2 whole cloves
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 2 cups cubed sweet potato
  • 2 cups packed chopped chard , spinach or a mix of greens
  • 1/2 cup water use 3/4 cup for saucier
  • 1/2 cup non dairy yogurt or full fat coconut milk
  • lemon and cilantro for garnish

US CustomaryMetric

  1. Heat oil in Instant pot on saute. When hot, add the garlic and ginger and mix and cook for 30 seconds. (Or use a tbsp of broth to saute).

  2. Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.

  3. Add the spices and salt and mix in for a few seconds.

  4. Add the sweet potatoes, greens, water and yogurt and mix well to combine.

  5. Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins

  6. Add some coconut milk or cashew cream for creamier if needed. Taste and adjust salt and flavor. Add some garam masala if needed. Garnish with lemon and cilantro. Serve with dals, beans or curries.

Saucepan: Follow first 4 steps in a skillet over medium heat. Add another 1/4 cup water and mix in. Cover and cook for 13 to 15 mins. Stir, check for doneness. Add more water or coconut milk if needed and simmer for a few mins.

Variation: Add 1.5 cups or 15 oz can, drained chickpeas or cooked lentils with the sweet potato for additional protein to make it into a meal. Increase the spices and a bit of salt for the added volume.

Nutrition is 1 of 3 serves, does not include sides

Nutrition FactsInstant Pot Saag Aloo with Sweet Potatoes Amount Per Serving Calories 146 Total Fat 2g Sodium 621mg Potassium 471mg Total Carbohydrates 28g Dietary Fiber 4g Sugars 7g Protein 4g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com

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