3small sweet potatoespeeled and cut into 1/3 inch dice (or 2 large ones)
2carrotspeeled and chopped
1shallotfinely diced
32ozlow-sodium vegetable stock
1large clove garlicminced
1Tbs.basilroughly chopped
1/2tsp.cayenne pepper
1tsp.smoked paprika
1tsp.cumin
Juice of one lime
Sea saltto taste
Freshly cracked black pepperto taste
Instructions
Warm 1/4 cup of vegetable stock in a large pot over medium heat. Add the shallots, garlic, cayenne pepper and basil and cook till the shallots and garlic start to brown.
Add the organic vegetable broth .
Add the sweet potatoes and carrots and cook until they start to brown and soften.
Add the paprika, cumin, and about 2 cups of water. Bring to a boil and reduce heat immediately to a simmer, and simmer till the sweet potato is nice and soft.
Chop the kale into small pieces and add to the stew. Cook until everything is mixed and softened to your liking (at least 30-45 minutes). You might need to add a cup or two more water as you go along, to keep it a consistency that you like.
Turn off the heat, and add lime juice and season with salt and pepper.
Serve immediately.
Enjoy!
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