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This is one of those dishes that makes eating your vegetables almost too easy – even if you’ve got picky eaters around who turn up their noses at most healthy fare. Plus it’s dairy-free, gluten-free, and low-carb. The creamed spinach is made with coconut milk; you could experiment with another non-dairy alternative if you prefer, but you’ll want one that brings a bit of fat.
Baked Potatoes Stuffed with Vegan Creamed Spinach
Sauté 3 oz chopped spinach in 1 tbsp avocado oil with 1 tsp minced garlic until spinach wilts. Add ½ cup full-fat coconut milk and 1 tsp apple cider vinegar; simmer until thickened. Season with 1/8 tsp each salt and pepper (or to taste). Serve over 1 baked sweet potato, split in half.
- Serving Size 1 potato with spinach mixture