Dinner

Sweet Potato and Peanut Butter Stew

An easy to make, hearty stew that's great for peanut butter lovers.
1h 3 servings Chocolate Chip Cookie Dough
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free

Ingredients

  • 2 medium Sweet Potatoes, peeled and cut into cubes
  • 1/4 cup Red Lentils, rinsed well
  • 2 ripe Tomatoes, diced
  • 1 cup Kale, finely chopped
  • 1 1/2 cup Low- Sodium Vegetable Broth
  • 1 Tbsp PB Crave Cookie Nookie Peanut Butter
  • 1/4 cup Green Onion, chopped
  • 2 tsp Coconut Oil
  • 1 Onion, diced
  • 2 Garlic Cloves, crushed
  • 1 tsp Ginger
  • 1 tsp Cumin
  • 1/2 tsp Tumeric

Nutrition Facts

Calories
401
Total Fat
7g
Cholesterol
0mg
Sodium
62mg
Total Carbohydrate
77g
Dietary Fiber
16g
Sugars
6g
Protein
11g

    Instructions

  1. Heat the coconut oil in a medium pot. Add the onion and fry until translucent. Add the garlic and ginger and sauté for 1 minute.
  2. Add the sweet potatoes, lentils and spices and stir to combine. Add the vegetable broth and tomatoes. Bring to a boil and then let simmer on low heat for 30 minutes.
  3. Add the peanut butter and stir until combined.
  4. Transfer stew to the bowl of a blender or food processor and process a few times.
  5. Add the kale leaves and cook for 5 more minutes.
  6. Season as desired.
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