Sweet Potato, Red Bean & Peanut Stew

Sweet Potato, Red Bean & Peanut Stew

Eat Heal Glow


2 tablespoons coconut oil

2 medium sweet onions finely chopped

1 stalk celery finely chopped

2 red peppers chopped

pinch of chili flakes

1 tablespoon pure maple syrup

1 teaspoon grated ginger

2 teaspoons ground cumin

2 teaspoons ground cinnamon

½ teaspoon cayenne pepper

¾ cup natural peanut butter

1 cup water

1 bay leaf

1” piece kombu (seaweed) *Optional

2 large sweet potatoes (about 6 cups) peeled and diced

2 cups grape tomatoes diced (or 1 can diced tomatoes)

1 can organic red kidney beans

1 quart chicken-less or veggie stock

Optional* 2 cups baby spinach or your favorite greens

Garnish Options* toasted walnuts and sage, lemon juice, lime, parsley, cilantro, vegan sour cream or coconut cream. Freshly ground pepper.



Heat coconut oil in a large pan. Add onions and celery and cook until tender. Add the garlic, red pepper and pepper flakes, cover and cook 5 more minutes. Add the cinnamon, ginger, cayenne and nutmeg and heat for another minute. Add the maple syrup, peanut butter and water and combine well. Add the bay leaf, kombu, tomatoes, potatoes, kidney beans and veggie stock. Cover and simmer for 30 minutes or until potatoes are tender. If using spinach add right before serving, and stir until wilted.

Garnish with toasted walnuts, sage, fresh parsley or cilantro and a dollop of vegan sour cream or coconut cream and a squeeze of lemon or lime if desired.