It's been a crazy February weather-wise. Just a week and a half ago we were dealing with near blizzard conditions and over two feet of snow, and in the past three days we have set record-high temperatures in the mid to high sixties. Today, temperatures have dropped down closer to normal, with highs in the upper thirties. In any event, it is still winter and this sweet potato stew is perfect for a February day.
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Sweet Potato Stew
1 Tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
2 cups chicken or vegetable broth
1 14.5 ounce can diced tomatoes
1 tablespoon ginger minced
2 medium sweet potatoes peeled and diced
1 1/2 cups broccoli chopped
2 cup chopped kale
1/4 cup almond butter
cilantro and avocado for garnish
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup cooked couscous
Heat oil in saucepan or dutch over. Saute onion and garlic until soft, but not brown. Add broth, canned tomatoes, ginger, red pepper, salt and sweet potato. simmer until potatoes are tender, about 20 minutes. Then add broccoli and kale and cook for another 5 to 10 minutes, until creamy. Serve over couscous and top with avocado slices and cilantro.
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