Sweet Potato and Quinoa Stew
Sweet Potato and Quinoa Stew is a main course that serves 4. One serving contains 500 calories, 15g of protein, and 28g of fat. For $2.33 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 190 people have tried and liked this recipe. It is brought to you by The Roasted Root. Head to the store and pick up yellow onion, cayenne pepper, sweet potato, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns an outstanding spoonacular score of 98%. Try Sweet Potato And Chickpea Stew With Quinoa, Sweet Potato and Sausage Stew: End World Hunger One Sweet Potato at a Time, and Lamb and Sweet Potato Stew for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 15-ounce can cannellini beans
pinch cayenne pepper
1 tablespoon olive oil or coconut oil
1 15-ounce can full fat coconut milk
3 cloves of garlic, minced
1/2 cup dry quinoa
Salt and pepper to taste
4 cups spinach
1 large sweet potato, cut into 1/4 inch chunks
1 quart low sodium vegetable stock
1 large yellow onion, finely chopped
Equipment:
pot
Cooking instruction summary:
Heat the coconut oil in a large soup pot over medium heat. Add the onion and saut for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, salt, and cayenne pepper. Cook for about 3 more minutes.Add the vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.Stir in coconut milk and spinach and allow soup to cook an additional 5 minutes to allow spinach to wilt. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt and pepper.
Step by step:
1. Heat the coconut oil in a large soup pot over medium heat.
2. Add the onion and saut for about 5-8 minutes, stirring occasionally.
3. Add the garlic, sweet potato, quinoa, salt, and cayenne pepper. Cook for about 3 more minutes.
4. Add the vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.Stir in coconut milk and spinach and allow soup to cook an additional 5 minutes to allow spinach to wilt. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt and pepper.
Nutrition Information:
covered percent of daily need
