Spicy Black Bean and Sweet Potato Stew
Entree
Prep time:
20 mins
Total time:
1 hour
INGREDIENTS
- 2 tablespoons olive oil
- 2 cups onions, finely chopped
- 2 tablespoons fresh ginger, minced
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ¼ teaspoon black pepper
- 1 ½ pounds red sweet potatoes, peeled & cut into ½” cubes
- 2 cups orange juice
- 1 cup vegetable broth
- 1 tablespoon garlic, minced
- 2 (15-ounce) cans black beans, rinsed, drained
- 1 (4-ounce) can roasted diced green chilies
- 1 red bell pepper, chopped
- Salt and pepper, to taste
- 2 avocados, peeled, cored, & chopped
- More Topping Suggestions: Low fat sour cream or plain Greek yogurt, chopped red or green onion, fresh cilantro, orange wedges
INSTRUCTIONS
- Heat oil in large, heavy pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder, cumin, and black pepper and stir 2 minutes.
- Add sweet potatoes, orange juice, broth, and garlic. Bring to boil. Reduce to medium heat, cover and simmer until sweet potatoes are almost tender, about 15 minutes.
- Stir beans, chilies, and bell pepper into sweet potato mixture. Cover and simmer until tender, about 15-20 minutes longer. Portion into bowls and garnish with avocado and other toppings.
NUTRITION INFORMATION
SERVING SIZE:
1 bowl,
CALORIES:
340,
FAT:
9 g,
CARBOHYDRATES:
51 g,
SODIUM:
610 mg,
FIBER:
14 g,
PROTEIN:
10 g,
CHOLESTEROL:
0 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
