Sweet Potato Stew

High Fiber | Low Fat | Vegan | Vegetarian | Dairy Free | Gluten Free | Kid Friendly

Prep Time: 15 mins

Cook Time: 45 mins

Yield: 6 Servings

You Will Need

• 1 tsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tbsp smoked paprika
• 2 cups romaine lettuce, roughly chopped
• 2 sweet potatoes, peeled and diced
• 1 (15 oz.) can diced tomatoes
• 32 oz. low sodium vegetable stock
• 1 (15 oz.) can chickpeas, white, or kidney beans, drained & rinsed
• 1 tsp cilantro or parsley, freshly chopped
• Kosher salt and ground pepper to taste

Instructions

• Heat oil in a large pot over medium heat.
• Once oil is hot, add onion and carrot. Cook about 2-4 minutes until onion begins to soften.
• Season with salt and pepper to taste.
• Add the garlic, cumin and paprika. Stir to coat onion and carrot and cook till fragrant.
• Add the lettuce, sweet potato, canned tomatoes with their juices, and vegetable stock.
• Bring to a boil and reduce the heat to medium-low, cover, and let simmer until potatoes are tender. (approx. 20 min.)
• Once the potatoes are tender, stir in the drained beans and simmer for another 5 minutes.
• Remove from heat and serve in bowls garnished with some fresh chopped cilantro or parsley.