1 sweet potato, baked
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
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.
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.
Stuff the chard into the potato. Sprinkle over the coconut chips and pomegranate. Serve immediately.
Note: If your sweet potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.