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Baked Potatoes Stuffed with Vegan Creamed Spinach Ensure Everybody Eats Their Vegetables

Looking for a dish that fits just about everybody's dietary restrictions, gets picky eaters to love spinach, and tastes great? Here it is.

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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.

 


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Vegan Chilaquiles
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Baked Potatoes Stuffed with Vegan Creamed Spinach

Servings
1

Ingredients

  • 3 oz chopped spinach

  • 1 tbsp avocado oil

  • 1 tsp minced garlic

  • ½ cup full-fat coconut milk

  • 1 tsp apple cider vinegar

  • 1/8 tsp salt

  • 1/8 tsp pepper (or to taste)

  • 1 baked potato

Preparation

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.

Nutrition Information

  • Serving Size 1 potato with spinach mixture