Sweet Potato Quinoa Stew with White Beans and Spinach
By Chef Dishing Up the Dirt
This stew is the perfect staple for chilly weather.
Ingredients
- 1 TBS coconut oil
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
- 1 heaping tsp dried thyme
- 1/8 tsp cayenne pepper
- 1 15 oz can full fat coconut milk
- 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
- 1/2 cup dry quinoa
- 4 cups spinach
- 6-8 cups low sodium vegetable stock
- Crushed red pepper flakes
- Salt and pepper to taste
Overview
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
Step 2
Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Step 3
Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
