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Sweet Potato and Peanut Stew
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Rich peanut butter enhances sweet potato and Swiss chard stew. Optional: omit turkey for vegetarian dish.
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 0.5 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons minced fresh ginger root
  • 0.5 teaspoon red pepper flakes
  • 2 sweet potatoes, cut into 1/2-inch pieces
  • 6 cups water, or as needed to cover
  • 2.25 cups water
  • 1 (10 ounce) box couscous
  • 0.5 cup peanut butter
  • 2 cups Swiss chard, cut into 3-inch pieces
Instructions:
  • In a large soup pot over medium-high heat, sauté turkey, onion, and garlic in olive oil until the turkey is crumbly, evenly browned, and no longer pink.
  • Enhance turkey mixture with aromatic ginger and a hint of spicy red pepper flakes.
  • Add sweet potatoes to the pot and pour in 6 cups of water. Allow them to simmer until tender, approximately 10 minutes.
  • Bring 2 1/4 cups of water in a saucepan to a boil. Remove from heat, stir in couscous, cover, and let stand for 10 minutes. Fluff with a fork and set aside.
  • Combine creamy peanut butter with approximately 1 cup of the sweet potato stew's liquid in a bowl until silky. Return the creamy peanut butter mixture to the pot.
  • Tenderly fold in Swiss chard into the bubbling stew and simmer for 5 minutes, stirring occasionally. Finish with a sprinkle of salt and freshly ground black pepper.
  • Spoon the flavorful stew over fluffy couscous for a mouthwatering combination.

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