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Sustenance Stew with Sweet Potatoes and Swiss Chard
Sustenance Stew with Sweet Potatoes and Swiss Chard
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious vegan sweet potato soup with tomatoes, Swiss chard, and almond butter. Ready in just 30 minutes!
Ingredients:
  • For the cauliflower rice:
  • 2 medium heads cauliflower, cut into florets (See How to Cut and Core Cauliflower )
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • For the stew:
  • 1 tablespoon grapeseed oil or extra-virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 teaspoons garlic, minced (about 2 cloves)
  • 3 cups (720ml) vegetable broth
  • 2 (14.5-ounce/411g) cans whole tomatoes with their juice
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 4 cups (570g) orange-flesh sweet potatoes, peeled and roughly diced
  • 3 cups (210g) broccoli florets, chopped
  • 4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
  • 1/3 cup (43g) roasted almond butter
  • 1/2 cup (14g) loosely packed cilantro, finely chopped
  • 1 medium avocado, pitted, peeled, and sliced
  • 1/2 cup (80g) sliced raw almonds
  • Optional Boosters:
  • 1/4 cup (35g) shelled hemp seeds
  • 1 tablespoon chia seeds (black or white)
  • 1/4 cup (10g) pea greens
Instructions:
  • Prepare the cauliflower rice: Preheat the oven to 375°F (180°C) and line a large baking sheet. Pulse cauliflower florets in a food processor until it resembles couscous texture. Mix in oil and 1 teaspoon of salt, then spread on the baking sheet. Bake for 30 minutes until golden brown. Enjoy!
  • To make the stew, heat oil in a large pot over medium heat. Sauté onion and garlic with a pinch of salt for 5 minutes until onion is soft. In a blender, pulse stock, tomatoes, ginger, and red pepper flakes until rustically chopped. Add this mixture and chopped sweet potatoes to the sautéed onion.
  • To simmer the stew, turn up the heat to high and bring the mixture to a boil. Then reduce the heat to medium, stir in 1/2 teaspoon of salt, and simmer uncovered for approximately 15 minutes, stirring occasionally, until the sweet potato is tender.
  • Complete the stew by adding the broccoli and simmering for 5 minutes. Next, mix in the chard and almond butter and continue simmering for an additional 5 minutes until the chard is just wilted. Ensure the stock is absorbed, resulting in a creamy vegetable dish. Finally, stir in the cilantro and adjust the seasoning with salt to taste.
  • To serve, generously plate cauliflower rice in bowls, ladle the stew over the rice, and garnish with avocado, sliced almonds, hemp seeds, chia seeds, and pea greens for a delightful finish.

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