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This simple, yet colorful recipe, combines the savory flavors of sweet potatoes and cumin with peanut butter. Delicious served over whole wheat couscous. Recipe adapted from Cooking Light. (*Indicates farmers’ market ingredients.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 1/2  cups  chopped, organic red onion*
  • 4  garlic cloves, minced*
  • 4  cups  (1/2-inch) cubed peeled organic orange and white sweet potato (about 1 1/2 pounds)*
  • 1 1/2  cups  cooked small red beans (try organic adzuki beans)
  • 1 1/2  cups  organic vegetable or chicken broth
  • 1  cup  chopped red bell pepper
  • 1/2  cup  water
  • 1  teaspoon  grated peeled fresh ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  black pepper
  • 1  (14.5-ounce) can diced tomatoes, drained
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 3  tablespoons  all-natural, organic creamy peanut butter
  • 3  tablespoons  chopped dry-roasted peanuts
  • 6  lime wedges

DIRECTIONS

  1. Heat oil in a large stock pot over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
  2. Add sweet potato and next 10 ingredients (through chiles). Bring to a boil, turn heat to low and simmer for 20-30 minutes, or until vegetables are tender.
  3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
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