Sustenance Stew 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jan 9, 2017

This vegetable-packed stew gets a touch of nutty creaminess (and a hit of protein) from almond butter.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 9 cups

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, coarsely chopped (1 cup)
  • 2 cloves garlic, minced
  • 3/4 teaspoon sea salt, plus more as needed
  • 3 cups homemade or no-salt-added vegetable broth (see related recipe)
  • Two 14.5-ounce cans no-salt-added diced tomatoes, plus their juices
  • 1 1/2 tablespoons peeled, minced fresh ginger root (from a 3-inch piece)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 pounds orange-fleshed sweet potatoes, scrubbed and cut into 1-inch chunks (4 cups)
  • 8 ounces broccoli florets, chopped (3 cups)
  • 4 ounces (1 large bunch) Swiss chard, stalks removed, leaves cut into ribbons (4 cups)
  • 1/3 cup almond butter
  • 1/2 cup loosely packed chopped cilantro, plus small sprigs for optional garnish
  • Flesh of 1 medium avocado, cut into thin slices, for garnish
  • 1/2 cup sliced raw almonds, for garnish

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Directions

Pour the oil into a large pot over medium heat. Once the oil shimmers, add the onion, garlic and 1/4 teaspoon of the salt; cook, stirring frequently, until the onion is soft, 5 minutes.

Stir in the broth, tomatoes and their juices, the ginger, crushed red pepper flakes and sweet potatoes. Increase the heat to high; once the mixture comes to a boil, reduce the heat to medium, so the liquid is bubbling gently. Add the remaining 1/2 teaspoon of salt and cook the stew, uncovered and stirring occasionally, until the sweet potatoes are just fork-tender, about 15 minutes.

Add the broccoli; cook for 5 minutes, then stir in the chard and almond butter. Cook just until the chard is wilted, 5 minutes. The stew should be creamy. Stir in the chopped cilantro, then taste and add more salt, as needed.

To serve, divide among bowls. Top with avocado slices, almonds and cilantro sprigs, if desired.

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Recipe Source

Adapted from "The Perfect Blend," by Tess Masters (Ten Speed Press, 2016).

Tested by Joe Yonan.

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