African Sweet Potato Stew

This is one of my favorite stews to make! That's because it has my favorite ingredient in it --> peanut butter!!! I do love sweet potatoes quite a bit, to be fair. 
I first found this recipe in the Vegan Planet cookbook by Robin Robertson. I've just tweaked it a bit, adding more cinnamon and broth, specifically. I've seriously made this recipe soooo many times that the binding on my book is coming unglued... right at this recipe's page.
Serve this stew with some brown rice or quinoa for added fiber-y goodness. 

Ingredients

• 1 large yellow onion, chopped
• 2 large sweet potatoes, peeled and chopped into cubes
• 1 red bell pepper, chopped
• 2 Tbsp. olive oil or canola oil
• 1 garlic clove, minced (1 tsp.)
• 1 tsp. ginger (I use pureed from jar if I don't have fresh ginger root on hand)
• 1 can kidney beans, rinsed and drained
• 1 can chickpeas, rinse and drained
• 1 14-oz. can organic diced tomatoes, do NOT DRAIN
• 1 tsp. salt
• 2 Tbsp. brown sugar
• 2.5-3 cups vegetable broth or water
• 1/4 tsp. cayenne
• 1/4 tsp. black pepper 
• 3/4 tsp. cinnamon
• 1/2 tsp. ground cumin
• 1/2 cup chunky peanut butter
• crushed peanuts for garnish and lime wedge (optional)

Directions

1. Heat oil in large saucepan over medium heat. Add onion, cover, and cook until softened, ~5 minutes . 
2. Add bell pepper, cover, cook another 5 minutes.
3. Add the garlic, cook another few minutes. Add the spices, ginger, and brown sugar, stirring constantly until mixed.
4. Add sweet potatoes and stir.
5. Stir in canned tomatoes, veggie stock, and salt to taste. Bring to a boil. Reduce heat to low and simmer covered until vegetables are cooked, about 30 minutes. 
6. Add the beans and peanut butter, stir until PB is melted and mixed into stew.
7. Garnish with chopped peanuts and lime, optional. Serve!

Roasted Golden Beets and Sweet Potato

I used to hate beets. Well to be completely honest, I never gave them a fair chance. I assumed that I hated them. You know, those canned red beets that have the consistency (and look) of jello? Eww. But not these little gems...

Golden Beets

I had never been properly introduced, you see. After spending more than my fair share of time at the Whole Foods salad bar this past year (I never had access to a Whole Foods before where I lived, tragic, I know), I decided to try out the roasted red beets they always seem to offer. Hmm... not too bad. Earthy. Slightly sweet. Strangely pleasing to my palate. Now pair them with some roasted sweet potatoes... and we're talking business! Woo hoo!

Ingredients

• 1 bunch of beets, or 5-6 medium beets, leaves removed
• 2 large sweet potatoes, peeled and cut into cubes
• some olive oil (or other vegetable oil), I didn't measure
• 1/2 medium-sized onion, chopped
• 2 cloves of garlic, minced (1 tsp.)
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. brown sugar
• any other spices or herbs you might like (rosemary, thyme, etc.)

Tops of beets cut off. 

Directions

1. Preheat oven to 400F degrees.
2. If you haven't peeled the beets and sweet potatoes, do so now.
3. In a small bowl, toss the beets with approx. 1 Tbsp. olive oil. Spread the beets out on a cooking tray lined with parchment paper (or a greased tray). Place in oven and bake for about 17 minutes. 
4. Now mix together some olive oil (3 Tbsp?), and any spices you are using along with the garlic and onion. Now throw in the sweet potato. Mix all up.
5. Remove tray with beets from oven, and add the sweet potatoes to them. Return to oven and bake an additional 35-40 minutes.

What to do with these beet greens? Eat them, of course.

Wash them, chop 'em up, boil in water for a minute or two. (steam or even sautee). Drain.

Season with salt and pepper, and maybe even some vegan butter!

If you're feeling extra adventurous, you could throw them into the blender with some frozen fruit for a super healthy green smoothie.