Description
Sweet potatoes and lots of veggies combine to make this thick vegetarian
Ingredients
Scale
- 1 large sweet potato, peeled, diced in 1/2-inch
- 2 medium potatoes, peeled, diced in 1/2-inch
- 1/2 medium onion, chopped
- 3–4 cloves garlic, minced
- 1 28-oz. can diced tomatoes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon crushed red chili, or to taste
- 1 teaspoon fresh grated ginger root
- Salt and pepper
- 1 1/2 cup frozen corn, thawed
- 1 1/2 cup lentils, cooked
- 1/2 cup creamy or crunchy peanut butter
- Cooked quinoa or brown rice
- Garnishes: Roasted peanuts, pickled peppers, and steamed baby spinach or kale (another trendy ingredient!)
Instructions
- Stir together all ingredients through salt/pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 5-6 hours on high. Stir in corn and lentils, and let heat with cover off.
- Just before serving stew, stir in peanut butter. Serve over quinoa or rice with peanuts and pickled hot peppers, if desired