Recipe source.

Ingredients

• 1 sweet potato, baked (you can do this by oven or microwave)
• 1 tablespoon coconut oil
• Salt to taste
• 1 clove of garlic, sliced
• 2 cups rainbow chard, very thinly sliced
• 1 teaspoon lemon juice
• toasted coconut chips
• pomegranate arils

Steps

1. While warm, but cool enough to handle, cut the potato lengthwise and gently pull open. Using a fork, fluff the inside of the potato. Add half the coconut oil and season with salt and continue to fluff until the coconut oil is melted and thoroughly combined.
2. In a skillet, heat remaining coconut oil over medium heat. Add the sliced garlic and cook about 30 seconds. Add the chard and lemon juice; cook and stir until the greens begin to soften. Add a splash of water, cover the skillet, and turn off the heat. Let stand about 1 minute.
3. Stuff the chard into the potato. Sprinkle over the coconut chips and pomegranate. Serve immediately.