Servings: 4 to 6 Servings
Sweet Potato and Quinoa Stew
Sweet Potato and Quinoa Stew is a creamy, comforting, nutritious soup recipe!
Ingredients
- 1 Tbsp avocado oil or coconut oil
- 1/2 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 cup dry quinoa**
- 1 large sweet potato diced
- 1 quart low-sodium vegetable stock***
- 1 15-ounce can white beans*
- 4 cups spinach
- 1 14-ounce can full fat coconut milk
- Salt to taste
Instructions
- Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sauté, stirring occasionally, until onion has softened, about 5 to 8 minutes.
- Stir in the garlic and quinoa and sauté for another 3 minutes.
- Add the chopped sweet potato, white beans, vegetables broth, and sea salt and bring the soup to a full boil.
- Cover, reduce the heat to a simmer and cook for 15 to 20 minutes, or until the sweet potato and quinoa is cooked through.
- Stir in the coconut milk and spinach and continue cooking for another 5 minutes, or until the spinach is wilted and the soup is heated through.
- Taste the stew for flavor and add more sea salt to taste.
- Serve stew in large bowls and enjoy! If you'd like, squeeze fresh lemon juice into your bowl of soup for a citrusy counterbalance to the otherwise sweet and creamy soup.
- Store any leftovers in a sealed container in the refrigerator. Note that the soup will thicken as it sits in the refrigerator.
Notes
*Use any beans you like! Garbanzo beans, cannellini beans, pinto beans and black beans are all great!
**Replace the quinoa with rice if you prefer it. Wild rice is amazing in this soup!
***If you aren't vegan or vegetarian, feel free to use chicken broth!
Nutrition
Serving: 1of 6, Calories: 309kcal, Carbohydrates: 29g, Protein: 10g, Fat: 15g, Fiber: 7g, Sugar: 4g