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Chard and sweet potatoe gratin

Vegan Swiss Chard & Sweet Potato Gratin

A healthy vegan Chard and Sweet Potato Gratin. Serve with a tomato salad
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine English
Servings 4
Calories 353 kcal


  • Food Processor/Blender


  • 5 tbsp olive oil
  • 450 g Swiss Chard, stems cut into 1cm , thinly slice leaves
  • 60 g black olives, stones removed
  • 2 tsp soy sauce
  • 2 sun dried tomatoes, chopped
  • 2 tsp thyme
  • 1 tbsp fresh parsley, chopped
  • 400 g sweet potatoes, sliced
  • 100 g vegan cheese, grated
  • salt to season (optional)
  • ground black pepper to season


  • Preheat oven to 190°C/375F/Gas 5
  • Heat 2 tbsp of olive oil in a saucepan and add the chopped chard stalk and ribs. Sitr, then cover and cook over a low heat for approx. 4 minutes, stirring occasionally
  • Add the leaves, and cook for a further 5 minutes. Season with salt and black pepper. Set aside
  • Place the olives, sun-dried tomatoes, soy sauce, thyme, parsley and 2 tbsp of olive oil into a food processor/blender and blend to make a smooth paste
  • Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard with any cooking juice and a layer of the potatoes into the dish. Spread a little of the olive paste over the chard and potatoes. Continue layering the chard, potatoes and olive paste. Finish with a layer of chard.
  • Sprinkle the vegan cheese on top of the gratin
  • Bake in the oven for about 25-30 minutes until it is brown and bubbling. Serve with a tomato or green salad


Nutritional Information

Per serving
Calories 353 kcal | Fat 24.6 g | Saturated Fat 7.6 g | Sodium 968.2 mg | Carbohydrate 30.4 g | Protein 4.1 g | Sugar 6.4 g | Fibre 8.5 g | Iron 3.2 mg | Calcium 96.4 mg | Potassium 859 mg
Keyword Gratin, Sweet Potato, Swiss Chard