By: DairyFreeGina

Dairy Free Vegan Gluten Free Plant Based

Sweet Potato Stew is a perfect dish on a cold or chilly night. This is a filling weeknight dinner which is also elegant enough to serve at dinner parties. It comes together easily and leftovers are just as delicious warmed up the next day.

Sweet potatoes are a root vegetable and high in fiber, vitamins and minerals. According to Healthline, sweet potatoes are an excellent source of beta carotene, which can be converted to vitamin A. This vitamin helps to support the immune system and gut health.

Sweet potatoes are extremely versatile and can be used in many ways from baked to mashed, as fries, in chili, baked goods and pancakes, and soups and stews — like my Sweet Potato Stew

INGREDIENTS

1 small red onion, chopped

1 red bell pepper, chopped (or use a variety of different color peppers about 1/3 of each pepper)

1 jalapeno pepper, seeded and chopped

2 cloves garlic, chopped

1 tablespoon ginger, grated

2 tablespoons chili powder

1 teaspoon cumin

½  teaspoon garlic powder

2 -3 medium sized sweet potatoes, peel off any darkened skin and cut into 1-inch pieces

1 can kidney beans, rinsed and drained (or bean of your choice)

1 large handful kale, washed and coarsely chopped

1 large tablespoon peanut butter or nut butter of choice

1/3 cup tomato paste

3-4 cups veggie stock or water 

• 2 cups cooked rice– or make more so you have leftovers for later in the week and for other recipes

DIRECTIONS:

1. 1. In a large pot spray with cooking spray (make sure it’s dairy-free) and sauté
2. the onion, peppers, and jalapeno until soft. You may need to add a dab of water
3. to keep the veggies from sticking.

2. Add the garlic, ginger, spices to the pot and stir to combine. Then add the sweet potatoes and beans and enough vegetable stock to cover the mixture. Bring to a boil then reduce heat to simmer and cover.  Stir occasionally. Cook for about 30 minutes or until the potatoes are fork tender. 

• 3. While stew is cooking, make rice according to package directions. 

• 4. Prepare the peanut butter sauce in a small bowl  by whisking together the
• peanut butter, tomato paste and a ladle of broth from the  stew.  Add this to
• stew, stir to combine and simmer for a few minutes.  Keep stew warm until ready
• to serve.  Serve over a bed of rice or grain of your choice.  Or enjoy as is with
• crusty bread!

Other Options:

1.  Serve with baked tofu cut into cubes. 
2.  Serve with a squeeze of lemon juice over the top to give dish a final pop.
3.  Sprinkle chopped peanuts over top to garnish.
5. Copyright @DairyFreeGina. Please do not reproduce or publish without the written permission of DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too.

If you like this recipe please check out the full library of recipes at www.dairyfreegina. And please share this recipe to friends via email and social media.

What’s your favorite thing to eat on a cold day? Share in the comments section