Sweet Potato Veggie Stew
We’ve used sweet potatoes as the star ingredient in this savory, and cozy veggie stew. First, roast them in the oven to release their flavors with help from a few spices. Next, cook the sweet potatoes in a skillet next to some onion, mushrooms, and bell pepper, tucked in a rich tomato sauce.
Ingredients Needed for Sweet Potato Veggie Stew
3 sweet potatoes
2 tablespoons of olive oil
salt
pepper
½ teaspoon cumin powder
1 onion, chopped
5 ounces of mushroom, thinly sliced
½ teaspoon garlic powder
1 green chili, thinly sliced
½ yellow bell pepper, chopped
½ cup canned tomatoes
½ teaspoon basil
5 ounces of canned red beans
1 tablespoon fresh parsley, chopped
chili pepper (optional)
rice (optional)
How to Cook Sweet Potato Veggie Stew
- Preheat the oven to 360 degrees F/180 degrees C.
- Place the sweet potatoes on your working surface and slice them into cubes.
- Lay them in a glass baking dish. Drizzle them with 1 tablespoon of olive oil, and season them with salt, pepper, and 1/2 teaspoon of cumin powder.
- Slide the tray into the oven for the next 30 minutes.
- Next, heat the remaining olive oil in a skillet over medium heat. Add the onion, mushrooms, and season with salt and garlic powder.
- Cook for 2 minutes and add the green chili, yellow bell pepper, canned tomatoes, and dried basil. Mix everything and cover with a lid. Simmer everything for 20 minutes.
- Remove the lid, add the diced sweet potatoes, canned beans, and parsley. Stir, and cook everything for 3-4 more minutes.
- Top it with a few chilies or habanero, and serve it next to a side of rice.