Spicy Peanut & Sweet Potato Stew
Prep: 20 minutes plus standing
Slow Cook: 4 hours • Serves: 8
1 package (32 ounces) diced sweet potatoes
2 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (13.66 ounces) PICS lite coconut milk
4 garlic cloves, minced
2 medium jalapeños, diced
1 medium yellow onion, diced
4 cups PICS unsalted chicken stock
1/2 cup PICS chunky peanut butter
2 teaspoons minced fresh ginger
4 cups baby kale
1/4 teaspoon PICS salt
1/2 cup PICS chopped dry roasted peanuts for garnish (optional)
2 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (13.66 ounces) PICS lite coconut milk
4 garlic cloves, minced
2 medium jalapeños, diced
1 medium yellow onion, diced
4 cups PICS unsalted chicken stock
1/2 cup PICS chunky peanut butter
2 teaspoons minced fresh ginger
4 cups baby kale
1/4 teaspoon PICS salt
1/2 cup PICS chopped dry roasted peanuts for garnish (optional)
1. In 5- to 6-quart slow cooker, add all ingredients except kale and salt; cover and cook on high 4 hours or low 8 hours or until sweet potatoes are tender.
2. Stir in baby kale and salt; cover and let stand 5 minutes or until greens are wilted. Serve stew topped with peanuts, if desired. Makes about 14 cups.
Approximate nutritional values per serving (1 3/4 cups):
273 Calories, 11g Fat, 4g Saturated Fat, 0 Cholesterol, 485mg Sodium,
36g Carbohydrates, 7g Fiber, 11g Sugars, 2g Added Sugars, 10g Protein