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.)
- 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
- Heat oil in a large stock pot over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
- 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.
- 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.