Hearty Almond Butter Sweet Potato and Kale Stew
This nourishing, hearty stew packed with sweet potatoes, fresh ginger, and tomatoes is essential eating in the colder months.
Ingredients
- 2 cup water
- 1 cup long grain white rice rinsed
- 2 tsp sunflower oil
- 2 cup chopped yellow onion
- 1 cup chopped red bell pepper stem and seeds removed
- 1 (14-ounce) package extra-firm tofu cut into ¾-inch cubes
- 1 lb chopped sweet potatoes washed and
- 1 cup chopped tomatoes
- 1 tbsp grated, fresh ginger
- 3 clove minced garlic
- 1/2 cup smooth almond butter
- 1/4 cup tomato paste
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 3 cup vegetable broth
- 4 bay leaves
- 1 cup chopped firmly packed kale
- 1/8 teaspoon salt
- 1/4 cup loosely packed cilantro leaves
- 4 lime wedges
Nutrition
4 servingsInstructions (click to mark complete)
For the rice, in a medium pot, bring water and rice to a boil
For the rice, in a medium pot, bring water and rice to a boil. Adjust heat to medium-low and simmer covered until all liquid is absorbed and rice is fluffy, about. Remove from heat, fluff rice with a fork, and leave lid vented.
For the stew, in a large pot over medium heat, warm oil
For the stew, in a large pot over medium heat, warm oil. Add onion and bell pepper and cook until onion softens, about. Push onion mixture to side of pot and add tofu. Cook for, stirring occasionally, then add sweet potatoes, tomatoes, ginger, and garlic and cook, covered, for another. Add almond butter, tomato paste, coriander, and cayenne stirring until evenly combined. Stir in broth, add bay leaves, cover pot, and bring to a boil. Adjust heat to medium-low and simmer until sweet potatoes are easily pierced with a fork, about 1.
Remove pot from heat and discard bay leaves
Remove pot from heat and discard bay leaves. Stir in kale and let wilt for. Season with salt. Divide stew into 4 bowls and serve with cilantro and lime wedges.
Original source: https://vegnews.com/recipes/vegan-almond-butter...