This is one of my favorite recipes that has found a place in my regular weekly rotation of go-to meals. Believe it or not, I actually got it from Weight Watchers. It is compliant with a clean eating lifestyle, and is also vegetarian. It keeps well in the refrigerator and makes a great lunch all week long. This African stew also is a great meal if you are battling a cold, because it contains both fresh garlic and ginger, which are immune boosters. I could go on about the merits of this meal all day, but instead I will go ahead and share the recipe.
1 spray olive oil cooking spray
2 medium onions, roughly chopped
1 medium green bell pepper cored and roughly chopped
4 sweet potatoes, peeled and chopped into 1/2 inch cubes
2 medium carrots peeled and thinly sliced
1 or 2 parsnips
2 cloves garlic, minced (I prefer 6 or 7)
2 Tbsp ginger root, fresh minced
1/2 tsp sea salt
1/2-1 tsp cayenne pepper (depending on how spicy you like it, I prefer a whole teaspoon)
4 cups reduced sodium vegetable broth
6 Tbsp peanut butter (natural variety)
8 cups pre-washed baby spinach leaves
Optional: cooked brown or jasmine rice, crushed peanuts
Peel and chop all veggies and prep ingredients, set aside.
Coat a large saucepan (I prefer a large wok) with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots, and garlic; cook for 1 minute, stirring often. Add the ginger, salt, and cayenne; stir and cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer slowly, add in peanut butter, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook stirring occasionally, for 10 minutes.
Serve hot as is, or over a bed of rice, garnished with crushed peanuts. (I added the second option, my husband really likes it served this way.) Enjoy.