Sweet Potato Peanut Stew with Cauliflower and Kale
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
The second temperatures start to drop outside, I am in the mood for soup! The great thing about soups and stews is that there are a million different ways to make them. Some are creamy, some are brothy, some are veggie-based and some are loaded with noodles and chunks of your favorite protein!
To kick off soup season, I wanted to dive into a bowl that was hearty, comforting and velvety but still had a hefty dose of nutritious vegetables! The result is this Sweet Potato Peanut Stew with Cauliflower and Kale.
Simmered and served over brown rice, this superfood-packed stew is the perfect dish to serve during the summer-to-fall transition, but could easily carry you all the way through spring. It’s that delicious!
Sweet Potato Peanut Stew with Cauliflower and Kale
Servings: 4
Ingredients
- 1 Tbsp. Heinen’s extra virgin olive oil
- 1 tsp. Heinen’s cumin seeds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 sweet potato, cubed
- ½ large head cauliflower (about 14oz.), cut into florets
- ¼ tsp. Heinen’s red pepper flakes
- 1 tsp. Heinen’s turmeric powder
- ½ tsp. Heinen’s cinnamon
- 1 can Heinen’s diced tomatoes
- 1 can Heinen’s chickpeas, rinsed and drained
- 1 cup water
- 2 Tbsp. Heinen’s fresh ground peanut butter
- 1 can Heinen’s coconut milk
- Salt and pepper
- 2 cups kale, chopped
- Juice of 1 lime, plus more for serving
- 4 packages Heinen’s organic cooked brown rice or 4 cups cooked brown rice
- Cilantro
- Peanuts
Instructions
- In a large pot over medium heat, heat the oil and cumin seeds until aromatic, about 1-2 minutes. Add the onion and cook for 5-8 minutes until soft, stirring occasionally. Add the garlic and cook for a few minutes until aromatic.
- Stir in the sweet potato, cauliflower, red pepper flakes, turmeric and cinnamon. Cook for a few minutes.
- Stir in the diced tomato and cook for a few more minutes. Stir in the chickpeas, water, fresh ground peanut butter, coconut milk and a dash of pepper. Season generously with salt. Cover and cook 20-25 minutes until the sweet potato is tender.
- Taste and add more salt, if needed. Stir in the kale and lime juice. Cook until the kale just turns bright green.
- Arrange the cooked brown rice on the bottom of four serving bowls. Divide the stew into the bowls and top with cilantro and peanuts. Serve with lime wedges and drizzle lime juice just before enjoying.
