Name: Sustenance Stew with Sweet Potatoes and Swiss Chard Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: For Cauliflower Rice:; 2 medium heads cauliflower; ¼ cup extra virgin olive oil; 1 tsp salt; For the stew:; 1 tbsp grapeseed oil; 1 medium yellow onion; 2 tsp garlic; 3 cups vegetable broth; 29 oz whole tomatoes with their juice; 1½ tbsp fresh ginger; ¼ tsp red pepper flakes; 4 cups orange flesh sweet potatoes; 3 cups broccoli florets; 4 cups Swiss chard; ⅓ cup roasted almond butter; ½ cup cilantro; 1 medium avocado; ½ cup raw almonds; For Optional boosters:; ¼ cup shelled hemp seeds; 1 tbsp chia seeds; ¼ cup pea greens

sustenance stew with sweet potatoes and swiss chard recipe

How To Make Sustenance Stew with Sweet Potatoes and Swiss Chard

Hearty and nourishing, this sustenance stew comes with vegetables in a creamy and flavorful soup. Serve with cauliflower rice for a filling vegan meal.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

For Cauliflower Rice:

2mediumheads cauliflower,cut into florets
¼cupextra virgin olive oil
1tspsalt,plus more to taste

For the Stew:

1tbspgrapeseed oil,or extra virgin olive oil
1mediumyellow onion,roughly chopped
2tspgarlic,(about 2 cloves), minced
3cupsvegetable broth
29ozwhole tomatoes with their juice,(2 cans)
1½tbspfresh ginger,minced
¼tspred pepper flakes
4cupsorange flesh sweet potatoes,peeled and roughly, diced
3cupsbroccoli florets,chopped
4cupsswiss chard,(about 1 large bunch), stalks removed, leaves cut into ribbons
⅓cuproasted almond butter
½cupcilantro,loosely packed finely chopped
1mediumavocado,pitted, peeled, and sliced
½cupraw almonds,sliced

For Optional Boosters:

¼cupshelled hemp seeds
1tbspchia seeds,black or white
¼cuppea greens

Instructions

Cauliflower Rice:

Make the cauliflower rice: Preheat the oven to 375 degrees F. Line a large baking sheet with a silicone liner or parchment paper.
Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. Process in 2 batches if needed.
Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.

Stew:

In a large pot over medium heat, warm the oil and sauté the onion and garlic with a pinch of salt for about 5 minutes, until the onion is soft and translucent.
Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to the blender and pulse a few times on low until rustically chopped and combined but not blended.
Stir this broth mixture along with the chopped sweet potatoes with the sautéed onion.
Increase the heat to high and bring the mixture to a boil. Lower the heat to medium, add ½ teaspoon of salt, and simmer, uncovered and stirring occasionally, for about 15 minutes, until the sweet potato is just tender.
Add the broccoli and simmer for another 5 minutes. Stir in the chard and almond butter and simmer for another 5 minutes, until the chard is just wilted. The broth should be absorbed and it should turn into a creamy vegetable dish.
Stir in the cilantro and tweak the salt to taste.
To serve, spoon equal amounts of the cauliflower rice into bowls and spoon the stew next to or over the “rice.”
Top with the avocado and sliced almonds and sprinkle with the hemp seed and chia seed boosters. Finish by topping with the pea greens booster.