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.