By Recipe Team on November 7, 2022
If you have 20 minutes, you have time for this recipe.
Assemble this colorful, protein-rich vegetarian dish in about 20 minutes, then let its flavors meld for about 4 to 8 hours while you carry on with your day. This vegetarian recipe from our Community Health and Outreach team at Morningside Urban Farm is full of veggies, peanut butter and spices to make a hearty and satisfying stew.
We love peanuts for their affordable price, versatile flavor and easy source of protein: one ounce has seven grams.
Consider topping the stew with sliced avocado or chopped peanuts. You can also serve it over a bed of brown rice or quinoa.
This is a perfect dish for kids to help: They’ll love working with its colorful assortment of vegetables.
Ingredients:
2 lbs. sweet potatoes (about 4 medium)
1 onion
1 pepper
3 garlic cloves
15-ounce can cannellini beans, drained
28-ounce can crushed tomatoes
1 cup broth or water
½ cup peanut butter
Juice of 2 limes, plus lime wedges for garnish
2 teaspoons cumin
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon paprika or smoked paprika
½ teaspoon chili powder
¼ teaspoon pepper
1 bunch fresh kale
¼ cup cilantro, plus some for garnish
¼ cup chopped peanuts for garnish
Preparation:
- Wash the sweet potatoes and dice into 1-inch cubes. Add to the slow cooker.
- Dice the onion and pepper, mince the garlic and add to the slow cooker with the sweet potatoes.
- Add most of the remaining ingredients (save the kale and toppings for later).
- Slow cook on low for 6-8 hours, or on high for 4-6 hours.
- When the stew is done cooking, chop the kale into strips and add to slow cooker. Stir until the kale wilts.
- Divide into portions and top with cilantro, peanuts and lime wedges to serve.
Prep time: 20
Difficulty: Easy
Cook time: 4-8 hours
Serves: 8
