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Swiss Chard Rolls Stuffed With Spicy Potatoes Masala

This recipe has a number of steps but it is really quite simple to make. If you don't care for spicy food, simply leave out the hot pepper.
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Masala, potatoes, swiss chard, vegan


  • 4 leaves swiss chard
  • 1 recipe Spiced Masala Potatoes see Video Below
  • 1 cup red quinoa see Video Below
  • 1 recipe tahini sauce see Video Below


  • Prepare Quinoa and Set Aside
  • Toast Cashews
  • Prepare Spicy Masala Potatoes
  • Prepare Tahini Sauce
  • Pick out the largest swiss chard leaves you can find and those with few or no tears in them.
  • First, half-fill a large skillet or sauté pan with water. Cover and bring to a boil. Fill a large, wide-rimmed bowl with cold water. If you have ice cubes, add a few to the water to get it as cold as possible. Set aside. (You can leave this in your sink for less mess.) Also, lay a large, clean towel on your countertop for draining water from leaves.)
  • While the water is heating, wash several chard leaves to get rid of any residual dirt and grit. Choose a large leaf and turn it over onto a chopping board so that the bottom rib of the leaf is exposed. Lay a paring knife on its side and gently shave about half of the stem off, taking care not to cut through the stem entirely nor accidentally puncture the leaf. This will allow the leaf to bend easier while rolling it. Cut off stem at the base of the leaf and save for making vegetable stock, put in compost or discard. We won't be using it in this recipe.
  • Remove lid from water and reduce heat to simmer. Gently lay prepared leaf in hot water and submerge for 30 seconds. Remove with a tong and transfer to cold water bath to stop cooking. Once cooled, remove from water bath and spread out on towel to drain. Pat with another clean towel to dry exposed side of the leaf. Repeat process with all the leaves you plan to stuff.

To Assemble:

  • Take wilted leaf and place, shaved stem side up, on a chopping board or large plate. Spoon a generous portion of Spicy Potatoes Masala (see recipe) onto the bottom of the leaf and roll towards the top of the leaf, tucking the potatoes under as you go. When you've completed one full turn, fold the sides of the leaf towards the middle. continue to roll until you've used the entire leaf. This technique is very similar to rolling a burrito.

To serve:

  • Prepare a bed of Red Quinoa (see recipe, you may substitute any other type quinoa) and spoon some Tahini Sauce (see recipe) over it. Arrange one or two swiss chard rolls on top of the quinoa, then drizzle some more of the Tahini Sauce over the top. Enjoy!