Peanut Butter Sweet Potato Stew

1 Onion, chopped
1 Jalapeno, diced
Garlic or Garlic Powder, to taste
Cayenne to taste, optional
2-3 Sweet Potatoes (depending on size), cut to preference (I leave them larger)
Frozen Kale, how much you use depends on how much you like greens 🙂
1 Can of Coconut Milk
Peanut Butter, a huge spoonful (and use a big spoon), or to taste
Salt and Pepper, to taste

Cut up the onion and jalapeno, toss in pan with a little bit of oil. Cook, stirring occasionally until onions are browning. Add sweet potatoes and cook for about 5 more minutes, stirring occasionally. Add garlic or garlic powder and cayenne and cook for 1 minute. Add some water, maybe a cup or so, and scrape any roasty bits on the bottom of the pan to incorporate. Add kale. Cook until sweet potatoes are almost done. Add the coconut milk and peanut butter. Let cook for a few minutes or until sweet potatoes are done. Add salt and pepper as needed.

Serve with rice.

You can do so many variations on this, its very versatile! If you don’t like spice, swap the jalapenos for green peppers if you like, or omit. Tomatoes work well in this dish, as does spaghetti squash (pre-roasted, added towards the end, you could also add extra of this and leave out the rice), or feel free to add other veggies as desired. I could see peas and zucchini working well with this dish. The kale could easily be swapped out for another green of choice, I’d recommend spinach. If you have a good hot sauce sitting around, feel free to add that instead of cayenne, if you like spice. Some roasted or blackened tofu would also work well in here. Feel free to change it up!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s