Sweet potato stew: vegan



1 shallot sliced thin
2 garlic cloves chopped
1 tbsp olive oil

2 sweet potatoes cut in semi circles

1 small can chopped hatch chili peppers
1 jar salsa (at least 12 oz)
1 cup veggie broth

3 cups of raw baby spinach


In a large sauce pan sauté shallot in olive oil, until lightly browned, then add garlic and stir for a quick minute.

Add the sweet potatoes, stir and let it get coated with the shallot and garlic, then add the chili peppers, salsa and broth.

Bring to a boil, then simmer until potatoes are soft, about 30 minutes.

The sauce might seem watery at first but will boil down a bit and become thicker. Stir every few minutes and add a little hot water if it is too thick to simmer any longer.

Turn off the fire and add the spinach stirring until it wilts down.

Serves 4: 125 calories per serving. 500 calories for whole dish.

Rating: 5 out of 5.

These are not large servings so if you are hungry eat two. You can also serve this with rice or pasta to add more substance.

Adding chili powder or cumin will give the dish a spicier flavor if you like.


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