Sustenance Stew
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- 1/3 cup almond butter
- 1 medium yellow onion coarsely chopped (1 cup)
- 3/4 teaspoon sea salt plus more as needed
- 3 cups homemade or no-salt-added vegetable broth (see re
- two 14.5-ounce cans no-salt-added diced tomatoes plus their juices
- 1 1/2 tablespoons peeled, minced fresh ginger root (from a 3-inch p
- 1 1/4 pounds orange-fleshed sweet potatoes, scrubbed and cut i
- 8 ounces broccoli florets chopped (3 cups)
- 4 ounces (1 large bunch) swiss chard stalks removed, leaves cut into ribbons (4 cups)
- 1/2 cup loosely packed chopped cilantro plus small sprigs for optional garnish
- flesh of 1 medium avocado cut into thin slices, for garnish
- 1/2 cup sliced raw almonds for garnish
- Carbohydrate 8.51299000067555 g
- Cholesterol 0 mg
- Fat 10.6833343185249 g
- Fiber 2.0382723395503 g
- Protein 3.57741651300444 g
- Saturated Fat 1.12524064153121 g
- Serving Size 1 1 Serving (195g)
- Sodium 233.433651275202 mg
- Sugar 6.47471766112525 g
- Trans Fat 0.56376642920184 g
- Calories 134 calories
1 Pour the oil into a large pot over medium heat 2 Once the oil shimmers, add the onion, garlic and 1/4 teaspoon of the salt; cook, stirring frequently, until the onion is soft, 5 minutes 3 Stir in the broth, tomatoes and their juices, the ginger, crushed red pepper flakes and sweet potatoes 4 Increase the heat to high; once the mixture comes to a boil, reduce the heat to medium, so the liquid is bubbling gently 5 Add the remaining 1/2 teaspoon of salt and cook the stew, uncovered and stirring occasionally, until the sweet potatoes are just fork-tender, about 15 minutes 6 Add the broccoli; cook for 5 minutes, then stir in the chard and almond butter 7 Cook just until the chard is wilted, 5 minutes 8 The stew should be creamy 9 Stir in the chopped cilantro, then taste and add more salt, as needed 10 To serve, divide among bowls 11 Top with avocado slices, almonds and cilantro sprigs, if desired
