Spinach and Sunchoke Surprise

Spinach and Sunchoke Surprise is a quick and easy side dish that's packed with flavor. The sunchokes add a slightly sweet and nutty flavor to the dish, while the spinach provides a pop of color and nutrients. The almond milk and nutritional yeast add a creamy richness to the sauce, and the garlic powder, salt, and pepper add a savory touch. This dish is a great way to use up leftover sunchokes, and it's perfect for a weeknight meal.

Sunchokes, also known as Jerusalem artichokes, are a type of root vegetable that has been cultivated for centuries. They're native to North America, and they were brought to Europe by French explorers in the 16th century. Sunchokes are a good source of fiber, potassium, and vitamin C. They have a slightly sweet and nutty flavor, and they can be eaten raw, cooked, or pickled. Spinach is a leafy green vegetable that is packed with nutrients. It's a good source of vitamins A, C, and K, as well as folate, iron, and calcium. Spinach can be eaten raw, cooked, or juiced.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 sunchoke, peeled and chopped
• 1 cup baby spinach
• 1/2 cup almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add sunchoke and cook until browned, about 5 minutes.
3. Add spinach, almond milk, nutritional yeast, garlic powder, salt, and pepper.
4. Bring to a simmer and cook until spinach is wilted, about 2 minutes.
5. Serve warm and enjoy!

Why It Works

• The combination of sunchokes and spinach provides a unique and flavorful combination of textures and flavors.
• The almond milk and nutritional yeast add a creamy richness to the sauce, while the garlic powder, salt, and pepper add a savory touch.
• This dish is a great way to use up leftover sunchokes, and it's perfect for a weeknight meal.