This Sweet Potato Stew uses a carrot sauce for body, depth and creaminess without dairy. The carrot sauce requires an extra step of blending the carrots into a sauce. If that feels daunting, this Sweet Potato Corn Chowder or this Coconut White Bean, Kale and Sweet Potato Stew might be of more interest.
This plant-based, delicious stew is a great way to use leftover veggie pieces and parts from your crisper drawers.
Happy eating,
~Monique
Sweet Potato Stew
1 large carrot
2 tbls ghee, coconut or olive oil; divided
1 tsp chili powder
1/4 tsp coriander
1/4 tsp smoky paprika
1 tsp salt
2 large garlic cloves
1 cup cherry tomatoes, halved or diced
2 cups water (or broth, divided
1/4 cup broccoli stems, diced
1/2 celery stalk, diced
1 small sweet potato
1 can black beans
Toppings: cilantro, avocado
Dice the carrot. Melt 1 tablespoon of ghee/oil over medium heat in a soup pan. Saute the carrots for 5 minutes until slightly softened. Add in the spices (chili powder, coriander, smoky paprika and 1 tsp pink salt), minced garlic and cherry tomatoes. Stir well to coat the spices in oil.
Deglaze the pan with 1.5 cups water and remove from the heat. Pour this mixture into a blender, blend until smooth. Set aside.
In the same pan, melt another tablespoon of ghee/oil. Add the diced broccoli stems and celery, saute for a minute or two. Add the diced sweet potato and continue to saute for 5 minutes. Deglaze the pan with 1/2 cup water. Add in black beans and the carrot sauce. Simmer for 10 minutes or until potatoes are soft.
Taste and adjust salt or thickness (add more water/broth if too thick, let it simmer longer with the cover off if too thin) as desired. Top with fresh cilantro and avocado.
0