Sweet Potato and Spinach Sabzi

This is a very versatile sabzi which is often there in my fridge. It could be put to use in a number of ways.

Who doesn’t like a dish that is multi-purpose. This sabzi is exactly that. It’s nutritious, flavorful and so versatile that you will want to make it again and again. It comes together super quickly and easily. I usually make a big batch and especially like to include it in my breakfast or in sehri (during Ramadan).

In what ways can you use this sabzi?

There are endless options to put this sabzi to use. Here are some of my favourite ones:

  • Sandwiches: Add a layer of this sabzi to your sandwiches. Mash it with a fork and add some sliced cucumber and tomato. It’s one of my kid’s favourite ways of having it.
  • Wraps: This sabzi makes an excellent filling for your wraps. You can use parathas or whole wheat tortillas to make the wrap. Add some lettuce leaves and sliced onion for some crunch.
  • Salads: Throw this sabzi to your salad and make it more interesting and filling.
  • Scrambled eggs: Beat some eggs, add them to this sabzi and cook on a skillet. It is my favourite way of having this sabzi. It gives a new dimension to my regular egg breakfast and also makes it more nutritious.

How long can I store this sabzi?

You can store this sabzi into an airtight container in the fridge for up to 4 days. Please note that this sabzi does not freeze very well as the texture of sweet potato gets mushy when frozen.

Watch the video below to easily follow the recipe

Sweet Potato and Spinach Sabzi

A simple sabzi that could be used and eaten in a number of ways.
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Main Course, Side Dish
Cuisine Indian
Servings 4 persons

Ingredients
  

  • 2 dried red chilies
  • 3 medium sweet potatoes
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 3 cm piece of fresh turmeric (or ½ tsp turmeric powder)
  • 200 grams fresh spinach

Instructions
 

  • Peel and finely chop the garlic. Slice the dried red chili into small pieces. Wash and dice the sweet potato (no need to peel) and roughly chop the spinach (if using baby spinach, no need to chop).
  • Heat the olive oil in a big pan on medium heat. Once hot, add the garlic and dried red chili and sauté until the garlic turns golden brown.
  • Add the diced sweet potato, along with salt and freshly grated fresh turmeric. (you could crush the turmeric into fine pieces using a mortar and pestle instead of grating). Mix and sauté for 3-4 minutes on medium heat.
  • Add the spinach on top and put the lid on. Once the spinach has wilted (in about 2-3 minutes), mix and then cover again. Turn heat to medium heat and cook until the sweet potato is tender (5-7 minutes).
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