Sustenance Stew with Sweet Potatoes and Swiss Chard

This Sustenance Stew is the perfect meal for a cold winter night. It’s packed with nutrients and flavor, and will leave you feeling satisfied and warm. The sweet potatoes and Swiss chard give this stew a unique sweetness, while the spices provide a kick that will keep you coming back for more. Ingredients 2 heads…

This Sustenance Stew is the perfect meal for a cold winter night. It’s packed with nutrients and flavor, and will leave you feeling satisfied and warm. The sweet potatoes and Swiss chard give this stew a unique sweetness, while the spices provide a kick that will keep you coming back for more.

Ingredients

  • 2 heads cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon grapeseed oil or extra virgin olive oil
  • 1 yellow onion, roughly chopped
  • 2 teaspoons garlic, minced
  • 3 cups vegetable stock
  • (14.5 ounce) cans whole tomatoes with their juice
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 4 cups orange flesh sweet potatoes, peeled and roughly diced –3 cups broccoli florets , chopped –4 cups Swiss chard , stalks removed , leaves cut ribbons ( about 1 large bunch ) – -1 / 3 cup roasted almond butter – 1 / 2 cup loosely packed cilantro , finely chopped – 1 avocado , pitted , peeled , and sliced – 1 / 2 cup sliced raw almonds – 1 / 4 cup shelled hemp seeds – 1 tablespoon chia seeds ( black or white ) – 1 / 4 cup pea greens

Instructions

1. Preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.

2. Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.

3. Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.

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4 In a large pot over medium heat, warm the oil and sauté onion and garlic with pinch of salt for 5 minutes, until onion is soft & translucent..

5 Meanwhile- add broth, tomatoes, ginger, red pepper flakes into blender & pulse on low till rustically chopped & combined but not blended 6 Stir this mixture along w/ chopped sweet potatoes into sautéed onions

7 Increase heat- bring mixture 2 boil then lower 2 med & simmer uncovered stirring occasionally 4 15 mins til sweet potato is just

Nutrition Facts

  • Serving size: 1/6 of recipe
  • Calories: 190
  • Fat: 7 g
  • Saturated fat: 1 g
  • Unsaturated fat: 6 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 480 mg
  • Carbohydrates: 28 g
  • Fiber 7 g
  • Sugar 10g
Sustenance Stew with Sweet Potatoes and Swiss Chard

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