A great warm winter dish, this meal consists of a sweet potato based spiced vegetable one-pot-wonder that is eaten over couscous. While vegan, you’ll eat this dish thinking wow I’m satisfied and I don’t even miss meat. Think it’s the great combination of spices that hits this meal out of the park.
Ingredients:
1 Big Onion - Chopped
2 Garlic Cloves - Chopped
Sweet Potatoes - Large Cubes
2 Tbs Vegetable Oil
1 Tsp Fresh Ginger
½ Tsp Chili Powder
Black Pepper
Canned Tomatoes
Vegetable Broth
Salt
Spinach
Cilantro - Chopped
Crunchy Peanut Butter
2 Tbs Peanuts - Chopped
Couscous
Turmeric
Dried Cranberries
Directions:
In a large pot warm the oil and roast the onions for 4-5 minutes before adding garlic, ginger, and the sweet potato cubes. Let everything heat up and start sweating until you can start smelling it. Add the chili, pepper, some salt, and canned tomatoes. Fill the remaining space in the pot with the vegetable broth. Let simmer for 20-25 minutes until the sweet potatoes are soft.
In another pot, make couscous as instructed. Add in turmeric to give it a nice rich yellow color and add chopped dried cranberries. Set aside.
Slowly start to mix in peanut butter to the sweet potato dish. Add washed spinach leaves and cook a few minutes more until the leaves start to wither. If needed thin the sauce with water or additional vegetable broth. The dish should be quite saucy.
To serve, line the plate with couscous and ladle a healthy serving of the sweet potato on top. Sprinkle with the cilantro peanut mixture and enjoy!
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