1medium sweet potato (about a pound), diced into ½ inch thick pieces
½medium (250g)head of cauliflower, chopped into florets, can use frozen (8 ounces)
1(15 ounce)can no-salt-added chickpeas or cannelini beans
1(15 ounce)can no-salt-added diced tomatoes
2 cupsvegetable broth (can use ½ stock ½ water)
½cup natural style peanut butter
2cups spinach or kale, can use frozen
In a large stock pot or Dutch oven, heat oil over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes. Add the seasonings and cook for 1-2 minutes.
Add the rest of the ingredients except for the spinach. Bring the pot to a boil, stirring until the peanut butter has dissolved into the liquid.
Cover the pot, reduce heat to medium-low, and simmer for 15-20 minutes, or until the sweet potatoes and cauliflower are soft.
Stir in the spinach. Let it simmer for 3-5 minutes, uncovered. The stew will thicken more as it sits. Enjoy with any grains or pasta!
No sweet potatoes? any root veggies will do - potatoes, carrots, parsnips...Greens? Traditionally, collard greens are used in this dish. But frozen spinach is what I have. Feel free to use whatever greens you have! If you don't have any, that's ok too. It will still be delicious without it! No diced tomatoes? can use tomato sauce No cauliflower? whatever veggies you have on hand will doNo peanut butter? the best substitution would be almond butterWill keep in the fridge for 3-5 days or up to 3 months in the freezer.