Paleo Aloo Palak
Elevate your weeknight dinner game with this flavorful and wholesome Paleo Aloo Palak! This reimagined version of the classic Indian dish swaps traditional white potatoes for nutrient-rich sweet potatoes, making it completely Paleo-friendly. Tender cubes of sweet potato are cooked to perfection with a fragrant blend of cumin, coriander, turmeric, and chili powder, then combined with vibrant, wilted spinach for a nutrient-packed, one-skillet dish. Infused with the warming flavors of garlic, ginger, and coconut oil, this recipe strikes the perfect balance between comfort and nourishment. Finished with a bright squeeze of lemon juice and a garnish of fresh cilantro, this plant-based delight is perfect as a side dish or a filling main course in a healthy, gluten-free, and dairy-free meal. Easy to prepare in just 45 minutes, this Paleo Aloo Palak is a must-try for anyone seeking bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 4 cups Fresh spinach leaves
- 2 tablespoons Coconut oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 inch Ginger root
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Sea salt
- 1 tablespoon Lemon juice
- 0.25 cup Fresh cilantro
- 0.5 cup Water
Instructions
Peel and dice the sweet potatoes into 1-inch cubes.
Wash the spinach leaves thoroughly and set aside.
Peel and finely chop the yellow onion. Mince the garlic and ginger.
Heat the coconut oil in a large skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and ginger, sautéing for another minute.
Add the diced sweet potatoes to the skillet and stir well to combine with the onion, garlic, and ginger.
Sprinkle in the ground coriander, turmeric powder, red chili powder, and sea salt. Mix well to coat the sweet potatoes with the spices.
Pour the water into the skillet, cover with a lid, and let it cook for 15 minutes, stirring occasionally until the sweet potatoes are tender.
Add the washed spinach leaves to the skillet, stirring continuously until the spinach is wilted and well mixed with the sweet potatoes and spices.
Drizzle lemon juice over the cooked Aloo Palak and stir.
Garnish with chopped fresh cilantro before serving.
Serve hot as a side dish or as the main course in a Paleo-friendly meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
