Roasted Sweet Potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Drizzle with 2 tsp (4 tsp) vegetable oil, sprinkle with salt and pepper, and toss. Place cut side down and bake until tender, 22 to 26 minutes.

Peel the garlic. Add peeled garlic, just ⅓ cup (⅔ cup) cashews, rice vinegar, agave, tamari, Aleppo pepper flakes, 2 tbsp (4 tbsp) olive oil, and 3 tbsp (6 tbsp) warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary. TIP: If you prefer more garlic, add another clove.

Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop. TIP: Wash your hands and cutting board well after handling the chile(s).

Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard leaves and stems and cook until just wilted, 2 to 3 minutes. Remove from heat and add lime juice and a pinch of salt.

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle with spicy cashew sauce and sprinkle with chopped cashews and sliced Thai chile. Serve with lime wedges. Tuck in!