- bunch of Future Fresh Baby Kale, Future Fresh Savoy Spinach, and or other super greens (add as much as you like)
- 1 Tbsp olive oil
- 4 cloves garlic, crushed
- 1 medium onion, diced
- 1” fresh ginger, grated
- 1 tsp cumin
- 1/2 labuyo chili, chopped or 1/4 tsp chili, chopped (adjust to your spicy tolerance 😁)
- 1 sweet potato, diced
- 1 small carrot, diced
- 1/2 cup tomato paste
- 1/2 cup peanut butter, I use chunky because I love the texture but you can use the smooth one too
- 6 cups vegetable broth
- 1 cup dried crispy soy, rehydrated in salted water and chopped into chunks
- 1 can chickpeas, drained
- 1/4 cup sweet corn kernels
- 1/4 cup frozen green peas (for added protein and a touch of sweet)
- salt and pepper to taste (you can also add a touch of soy sauce/aminos/ or dark miso to add some depth)
- peanuts and or super seeds
- 1/4 cup cilantro, torn
- 1/4 cup Future Fresh Genovese Basil, torn
- 4.5 cups cooked quinoa and couscous
- In a heavy bottom pot, sauté the garlic, onion, and ginger in some olive oil over medium heat until the onion becomes soft and translucent. Add the cumin and chili then toss in the sweet potatoes and carrots. Continue to sauté for about 5 minutes.
- Add the tomato paste, peanut butter, and vegetable broth to the pot. Toss in the soy protein and chickpeas. Stir then cover the pot with a heavy lid and turn the heat up to high until it boils. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 20 minutes, or until the sweet potatoes are very soft.
- After 20 minutes, toss in the sweet corn, peas, and greens. Mash the sweet potatoes bits in the stew to help thicken it. Simmer for 3 mins and season with salt and pepper to taste.
- Serve the stew with your choice of cooked rice or do like mine and mix some quinoa and couscous with a few chopped peanuts or your fave super seeds, fresh cilantro and basil, and a drizzle of sriracha, if you want to add some more extra kick.
Thank you to @lifewithaua for sharing this!