Peanut Stew with Spinach & Sweet Potatoes
3
Points®
Total Time
1 hr 11 min
Prep
23 min
Cook
48 min
Serves
6
Difficulty
Easy
This vegan, Senegalese stew makes a rich and comforting winter warmer. Creamy peanut butter thickens the soup with a deeply flavorful nuttiness that plays well against the sweetness of the sweet potatoes and the spice of the cayenne. I doubt your guests will miss the meat as this combination of ingredients makes this dish super hearty and filling. This one-dish meal needs no accompaniment but a light and crunchy green salad with a simple vinaigrette will amp the veggie presence for your dinner. Pack in a thermos for a hot and tasty lunch on the go. This dish makes a great starter for a dinner party. Divide your servings in half so your guests aren't full before the main course is served. Then you have 12 servings in only an hour of work.
Ingredients
Cooking spray
1 spray(s)
Onion
2 medium, roughly chopped
Green bell pepper
1 medium, cored and roughly chopped
Uncooked sweet potato
½ pound(s), peeled and chopped into 1/2-inch cubes
Carrots
2 medium, peeled and thinly sliced
Garlic
2 clove(s), minced
Fresh ginger
2 Tbsp, fresh, minced
Ground cloves
½ tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Vegetable broth
4 cup(s), reduced-sodium
Reduced sodium peanut butter
6 Tbsp, natural, creamy-variety
Spinach
8 cup(s), leaves, stemmed, packed, chopped
