This recipe comes to us courtesy of…ourselves!
Originally published on the blog 5 years ago, we thought it was time for a revamp. New photos, fewer ingredients, simpler method – even MORE delicious!
We’re so in love with this rich and creamy sauce. The peanut butter is a revelation and it must never ever ever be skipped.
Certainly, you could swap our veggies for your own favourites though. That, we will allow.
If you’ve got selective eaters in the house, this is an easy recipe for keeping a few things aside (raw peppers, zucchini, plain beans) so you can be sure everyone is offered the same meal. We love serving it with a loaf of crusty bread too, which is always a crowd pleaser. While Erin’s 2 year opted out of the stew, she chose raw peppers with bread and peanut butter. This key is exposing her to some of the ingredients and eating together as a family, that way she’ll be more likely to try it next time.
For the time being though, more for us grown ups!
Erin & Dara
Sweet Potato, White Bean, Peanut Butter Stew
Serves | 6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Dietary | Vegetarian |
Website | Adapted from Cooking Light |
Ingredients
- 1 tablespoon canola oil
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 28 ounce can of diced tomatoes with juices
- 2 Cups vegetable broth
- 19 ounce can of white beans (drained and rinsed)
- 2 Small sweet potatoes (chopped into 1/2 inch pieces)
- 1 red bell pepper (chopped into 1/2 inch pieces)
- 2 zucchini (chopped into 1/2 inch pieces)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tbsp creamy peanut butter
- chopped almonds and lime
- 1 4.5 oz can of diced green chilis
- 1/2 cup water
Directions
1. | Over medium heat, heat canola oil in a heavy bottomed pot. |
2. | Add onion and sauté until softened, about 5 minutes. Add garlic, ginger and cumin and sauté for another 30 seconds. Add tomatoes, beans and sweet potato and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. |
3. | Add red pepper and zucchini and continue to cook until tender and sweet potato just softened, 5-10 minutes. |
4. | Remove from heat, and stir in peanut butter. |
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Hannah @ CleanEatingVeggieGirl says
I definitely bookmarked this recipe. It looks and sounds SO tasty! And as a vegetarian, I truly appreciate this recipe :).