Thursday, 12 April 2018

sweet potato aduki bean bowl

1 sweet potato, cut into slices
2 T olive oil
1/3 c cooking onion (if tolerated)
2-3 garlic cloves, chopped
roughly 1 t each italian spice, corriander, tumeric (if tolerated),
za'tar seasoning (to taste, if tolerated)*
about 4 cups kale, washed de-stemmed and chopped
1 tin aduki beans, drained and rinsed
2-4 cups veggie soup broth (ic friendly)
2-3 T coconut aminos (if tolerated)

In a large pot, saute onion (if using) in olive oil for a few minutes until translucent. Add garlic and saute for another minute or so. Add spices and sweet potato slices. Add just enough soup broth to cover the sweet potatoes.

Bring to a boil and then reduce heat, simmer for 10-15 minutes or until the sweet potatoes are cooked. Add in kale and aduki beans, cook uncovered for a few more minutes until most of the broth has evaporated. Stir in coconut aminos and any additional seasoning if desired.

Serve over grains.

* I've been putting za'tar seasoning on pretty much everything lately. It is a Palestinian spice blend with thyme, sumac, sea salt and sesame seeds. I got it from 10 000 Villages (fair trade!), and have seen it at No Frills as well.

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