I have been putting this recipe together for dinner - or slightly adapted versions of it - for over a week. It's what I crave every evening, and look forward to making and eating. It's super nutritious, containing loads of greens, garlic, fibre, healthy fats, and protein. The flavours and textures work wonderfully together. You have buttery, sautéed greens paired with creamy sweet potato, crumbly, nutty quinoa and crunchy pecans; and a lot of umami coming from the garlic, aromatic sesame oil, and coriander. I am totally in love with this meal. 

An easy way to prepare for it if you wanna have it more than once is to cook a bunch of quinoa, black bean flakes and sweet potatoes in one go, then keep them in the fridge. This way, any time you wanna make this recipe, all you have to do is sauté some greens with olive oil, spices and garlic for a few minutes, reheat your quinoa, beans and sweet potato, throw it all together, and you're ready to roll. 

Cooking greens in olive oil with spices, garlic and onion is a magnificent way to get more of them in your diet. Dark leafy greens are some of the most nutritious foods on earth, and consuming them regularly has huge benefits. They contain big amounts of vitamin A, K, and C. Foods like spinach and kale can help prevent cancer, and lower blood pressure and cholesterol. Another big plus is that when you cook them, they shrink down to almost nothing, and their texture becomes soft and buttery. So by cooking them with other delicious flavours, it’s easy to get 'em in your daily diet without having to chew through a massive salad (unless you’re into that, then go for it). 

I would like to take a moment to thank everyone who reads my blog, uses my cookbooks, follows me on social media, and supports me in other ways. I appreciate you SO MUCH and couldn't do what I do without you. Your kindness and generosity towards me keep me inspired, energized and positive... even when mental illness is an obstacle. My mood has been really great lately, and my coping skills for stressful situations are big time improved from a year ago, and even a few months ago. I am deeply grateful for my friends, family, work, brain, body, coconut butter, and you. THANK YOU. I wrote a post on Instagram a few days ago explaining that I am beginning to identify with the word "trans" (I have identified as non-binary for years already). The response was 100% supportive and made me feel seen, validated and respected. Say what you will about the downsides of social media (and I'd agree with many of them), but nevertheless, oftentimes my blog and my social media channels offer me a sense of belonging, especially when I am vulnerable and need words of encouragement. I know I am not posting much these days, but I miss you, and plan to get back to keeping this lovely lil community strong and vibrant as soon as I can.

XO, em

Serves 2

Garlicky greens:
2 tablespoons olive oil
1 teaspoon apple cider vinegar
½ teaspoon sea salt
½ teaspoon ground coriander
3 teaspoons peeled and chopped garlic
½ cup peeled and chopped white onion
2 cups spinach leaves
2 cups kale leaves
2 cups Swiss chard leaves

Other stuff:
1 cup cooked quinoa
1 cup cooked black bean flakes (or whole black beans)
1 large baked sweet potato, sliced in half lengthwise
¼ cup chopped pecans
2 tablespoon tahini
2 teaspoons sesame oil

To make the garlicky greens: heat the oil, salt and coriander in a pan on medium-low heat. Add the garlic and onion and sauté until the garlic is beginning to brown and smells great, about 2 minutes. Turn the heat down to low and add the greens. Sauté until they are vibrant green and softened, about 3 minutes.

Assemble your bowls: mix together the black bean flakes and quinoa, scoop onto bowls or plates, add half a sweet potato, then top with your greens.

Sprinkle on chopped pecans and drizzle on sesame oil and tahini. Add salt and pepper according to taste. Enjoy!