Vegan Peruvian Sweet Potato Stew
Stews are a great meal during dinner time because they are warm and easy on digestion, allowing fluids to flow. Sweet potatoes are an excellent source of vitamin A, vitamin C, and many minerals. They support the immune system and provide antioxidants. Dandelion greens or swiss chard are dark leafy greens, with a bitter taste, but exceptionally high in minerals, B vitamins, and bioactive plant compounds. They help aid the detoxification process, support brain health, and contribute to energy synthesis.
- 1 cup onion, diced
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 3 Tbsp. Kasvi
- 1 Tbsp. cumin
- 1 28 oz. can chopped tomatoes
- 2 sweet potatoes, diced (peel on)
- 1 cup cooked chickpeas (can use canned)
- 1 Tbsp. apple cider vinegar
- 2 cups dandelion greens or Swiss chard
- 1 lime, halved
- Handful cilantro
- Sprinkle of pepitas (pumpkin seeds)
Heat a Dutch oven over medium heat. Add the onion and cook for 3 minutes while continually stirring. Add 1 tsp. of water if onions begin to stick. Stir in garlic and bell peppers and cook for 2 minutes more. Adding more water if needed to avoid sticking. Add in Kasvi, cumin, tomatoes, and sweet potatoes. Stir to combine. Cover with lid and lower heat to medium-low. Cook for 30 minutes. Remove lid and add in chickpeas, apple cider vinegar, and greens of choice. Cook for an additional 15 minutes and turn off the heat. Let stew set for 10 minutes and serve in a bowl with cilantro and a squeeze of lime. Sprinkle with pepitas.