October can mean a whole lot of chowing down on turkey feasts and Halloween candy. So when you want to take a break from the party foods, cozy up with a bowl of this nutritious and delicious sweet potato stew.
Nutty sweet potato stew
Serving size 6–8
Recipe adapted from The 30-Day Vegan Challenge
This warm and comforting stew is sure to please vegetarians and meat eaters alike. It’s heaped with nutritious ingredients but tastes absolutely sinful. So grab a bowl, and enjoy!
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 1 tablespoon garlic, minced
- 2 red bell peppers, seeded and chopped
- 2 tablespoons maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ground or fresh ginger
- 1/2 teaspoon salt
- 1/2 cup all-natural smooth peanut butter
- 3 medium sweet potatoes, peeled and cut into small 1-inch cubes
- 2 cups diced tomatoes, fresh or canned
- 1-1/2 cups cooked red kidney beans, fresh or canned
- 4 cups vegetable stock
- 1/2 cup cashews, chopped
- Place the oil, onions and garlic in a large soup pot. Cook on medium heat until the onions begin to soften.
- Add in the red peppers, and cook for another 5 minutes or so.
- Add in the maple syrup, cumin, cinnamon, nutmeg, ginger and salt. Stir until well combined.
- Place dollops of the peanut butter throughout the mixture, and stir until fully incorporated.
- Add in the sweet potatoes, tomatoes and kidney beans. Stir until the peanut butter sauce has coated everything.
- Add in the vegetable stock.
- Cook on medium heat for about 25–30 minutes or until the sweet potatoes are tender.
- Sprinkle with chopped cashews, and serve.