Charred swiss chard and tomatoes

Name: Charred swiss chard and tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 bunch Swiss chard; 1 pint cherry tomatoes; ½ purple onion; 2 Tbs olive oil; salt; ½ teaspoon chili powder; ¼ lemon; nutritional yeast; cilantro; 2 cups Prepared brown rice

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
104 kcal
Course
Side Dish
Cuisine
Middle Eastern

Charred swiss chard and tomatoes

Ethan Patterson

Report

Beautiful organic Swiss chard is joined by the bright explosion of cherry tomatoes and drizzled with oil and chili, melding together into a flavourful sauce. The stalks of the chard soften, the leaves crisp up into chips, and the juice of the tomatoes brings everything together into a nice topping. Feel free to replace the tomatoes with other vegetables, like more onions, red peppers, or whole cloves of garlic that you will then squeeze onto the chard. Use kale or even beet greens instead of chard (the beet greens may roast more quickly).

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

1 bunch Swiss chard
1 pint cherry tomatoes
½ purple onion optional
2 Tbs olive oil
salt
½ teaspoon chili powder or cumin
¼ lemon juice of
nutritional yeast to taste (optional, can be substituted with Parmesan, or omitted)
cilantro chopped, to taste
2 cups Prepared brown rice

Add to Shopping List

Instructions

Prepare rice. This can be done the day before - I usually make 4 cups of brown rice and eat them with different toppings throughout the week).
Preheat oven to 400F.
Cover baking sheet with aluminum foil. Chop chard horizontally into strips. chop onion, if using, into chunks. Arrange all vegetables haphazardly on baking sheet. Drizzle with olive oil, Sprinkle with chili powder (or cumin) and a couple of pinches of salt. Place in oven and let bake on grill setting for 15 mins. Toss veggies and return for another 12 minutes.
Spread rice on a large platter. Top rice with vegetable topping. Finely chop cilantro, sprinkle on top of rice and vegetables, drizzle with the juice of ¼ of a lemon, and sprinkle with salt and pepper to taste. Top off with a sprinkling of nutritional yeast (or Parmesan, if using).

Notes

To make brown rice: combine 1 cup of uncooked rice, 2 cups of water, ½ teaspoon of salt, and 2 tablespoons of olive oil in a medium saucepan. Bring brown rice to a boil, lower to very low heat, cover and cook for 45-50 minutes. Turn off, leave cover on, and let rest for 10 mins before excluding rice gently with a fork.
1 cup of uncooked rice, 2 cups of water, ½ teaspoon of salt, and 2 tablespoons of olive oil in a medium saucepan. Bring brown rice to a boil, lower to very low heat, cover and cook for 45-50 minutes. Turn off, leave cover on, and let rest for 10 mins before excluding rice gently with a fork.

Nutrition Information

Show Details

Calories 104kcal (5%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 178mg (7%) Potassium 570mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5240IU (105%) Vitamin C 52mg (58%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 104 kcal

% Daily Value*

Calories	104kcal	5%
Carbohydrates	9g	3%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	178mg	7%
Potassium	570mg	12%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	5240IU	105%
Vitamin C	52mg	58%
Calcium	56mg	6%
Iron	2mg	11%