Description
A hearty and nutritious sweet potato stew packed with vegetables.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Add carrots and bell pepper, cook for 5 minutes.
- Add sweet potatoes, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.
- Stir in spinach and cook for an additional 5 minutes.
- Serve hot and enjoy.
Notes
- Feel free to add other vegetables like zucchini or green beans.
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- For a thicker stew, blend a portion of it before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Sweet Potato Stew