Vegan Peanut and Sweet Potato Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ¾ cup or 420g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Coriander seed

  Spices

  1 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Kale

  Raw

  2 cup, chopped or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. If using a can of diced tomatoes, blend them with their juice for a few seconds in a food processor or blender to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft but not brown, about 8 minutes.
3. Add the minced garlic, ginger, and chili. Cook for about 2 minutes to soften.
4. Add the tomatoes, stir to combine, then add the peanut butter and coriander, stirring until smooth.
5. Stir in the broth and add chopped sweet potato. Cover and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas, and greens. Cook until the beans and peas are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes as per your heat preference. Enjoy!

Similar Foods

• Sweet potato bacon and egg salad
• Sweet Potato and Chili Soup
• Roasted Potatoes
• Candied Sweet Potatoes
• Mustard-Crusted Tofu with Kale and Sweet Potato
• Southwestern Sweet Potato Saute