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Sweet Potato Stew

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.
Course: dinner
Keyword: 1 pot meal, beans, main course, rice, stew, sweet potato
Servings: 4 people
Author: DairyFreeGina

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
  • 1-2 Tbsp ginger, grated
  • 2 Tbsp chili powder1
  • 1 tsp cumin
  • 1/2 tsp 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
  • 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

Instructions

  • In a large pot spray with cooking spray (make sure it's dairy-free) and sauté the onion, peppers, and jalapeno until soft. You may need to add a dab of water to keep the veggies from sticking.
  • 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. 
  • While the stew is cooking, make rice according to package directions.. 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!
  • Options, serve with baked tofu cut into cubes.  Serve with a squeeze of lemon juice over the top to give dish a final pop. Sprinkle chopped peanuts over top to garnish.