Name: Sweet Potato Quinoa Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups dry quinoa or 1 recipe Easy Couscous*; 1 large onion; 3 cloves garlic; 2 large sweet potatoes (about 1 ¾ pounds); 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pinches cayenne pepper; 1 15-ounce can diced tomatoes; 2 cups vegetable broth; 15 ounces canned chickpeas, drained (or 1 1/2 cups cooked); 3 cups baby spinach (or chopped spinach); 2 tablespoons chopped fresh cilantro, for garnish; 1 lemon, for garnish; 1 cup Greek yogurt, for garnish

Description

This Sweet Potato Quinoa Stew is packed with flavor and nutrients, making it a perfect meal for any day of the week.

Ingredients

Scale

2 cups dry quinoa or 1 recipe Easy Couscous*
1 large onion
3 cloves garlic
2 large sweet potatoes (about 1 ¾ pounds)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pinches cayenne pepper
1 15-ounce can diced tomatoes
2 cups vegetable broth
15 ounces canned chickpeas, drained (or 1 1/2 cups cooked)
3 cups baby spinach (or chopped spinach)
2 tablespoons chopped fresh cilantro, for garnish
1 lemon, for garnish
1 cup Greek yogurt, for garnish

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Instructions

Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste.
Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, and cayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Notes

Feel free to adjust the spices to your taste.
This recipe can be made in advance and stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg