sweet potato + black bean stew

It's still chilly in the midwest, and this sweet potato and black bean stew is the perfect hearty meal for this wintery April day. This stew is healthy but full of flavor, with ginger and cayenne pepper for just the right amount of spice... and as always- garlic & onion. 


Some people are surprised to find that sweet potatoes go great with Mexican dishes- try adding them in your enchiladas & burritos. 

Serves 6

You'll Need:
Sweet Potatoes- 2, cubed
Black Beans- 1 can or 2 cups, rinsed & drained
Kale- 1 1/2 cups, chopped
Corn- 2 cups
Rice, quinoa or bulgar- 1 cup
Vegetable Broth (or water + bouillon)- 2 1/2 cups (or as needed)
Low-Fat Sour Cream- 1/4 cup
Onion- 1, chopped
Garlic- 4 cloves, minced
Cayenne Pepper- to taste
Chilli Powder- 1 tsp.
Ginger- 1 tsp.
Cilantro- to taste
Salt & Pepper- to taste
Veggie Sausage or Chorizo- optional

Drizzle olive oil in the bottom of a large pot. Saute onion and sweet potato 5 minutes on medium-low heat. Season with salt.

Add minced garlic and cook 4-5 minutes.

Add vegetable broth and rice- cover and simmer 15- 20 minutes-stirring frequently. (Scrape the bottom of the pot too!)

While simmering- season with cayenne pepper, chilli powder, ginger, cilantro and salt to taste. Add more water as rice or grain requires. Simmer until rice & potatoes are tender.

Add black beans, corn, kale and cooked veggie sausage if using. Cook 3-5 more minutes. Stir in sour cream. Remove from heat. 

Garnish with avocado slices or a sprinkle of cheddar cheese if desired.