Jackie Sobon
Hearty Almond Butter Sweet Potato and Kale Stew
This nourishing, hearty stew packed with sweet potatoes, fresh ginger, and tomatoes is essential eating in the colder months.
September 8, 2024
Make a huge pot of this stick-to-your-ribs stew from VegNews food contributor Jackie Sobon’s Vegan Yack Attack’s Plant-Based Meal Prep cookbook. We suggest freezing a batch to make busy weeknights as stress-free as possible.
What you need:
For the rice:
2 cups water
1 cup long grain white rice, rinsed
For the stew:
2 teaspoons sunflower oil
2 cups chopped yellow onion
1 cup chopped red bell pepper, stem and seeds removed
1 (14-ounce) package extra-firm tofu, cut into ¾-inch cubes
1 pound sweet potatoes, washed and chopped
1 cup chopped tomatoes
1 tablespoon grated fresh ginger
3 cloves garlic, minced
½ cup smooth almond butter
¼ cup tomato paste
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 cups vegetable broth
4 bay leaves
1 cup firmly packed chopped kale
⅛ teaspoon salt
¼ cup loosely packed cilantro leaves
4 lime wedges
What you do:
- For the rice, in a medium pot, bring water and rice to a boil. Adjust heat to medium-low and simmer covered until all liquid is absorbed and rice is fluffy, about 20 minutes. Remove from heat, fluff rice with a fork, and leave lid vented.
- For the stew, in a large pot over medium heat, warm oil. Add onion and bell pepper and cook until onion softens, about 3 minutes. Push onion mixture to side of pot and add tofu. Cook for 3 minutes, stirring occasionally, then add sweet potatoes, tomatoes, ginger, and garlic and cook, covered, for another 5 minutes. Add almond butter, tomato paste, coriander, and cayenne stirring until evenly combined. Stir in broth, add bay leaves, cover pot, and bring to a boil. Adjust heat to medium-low and simmer until sweet potatoes are easily pierced with a fork, about 15 minutes.
- Remove pot from heat and discard bay leaves. Stir in kale and let wilt for 1 minute. Season with salt. Divide stew into 4 bowls and serve with cilantro and lime wedges.
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