Butter Bean Vegan Sweet Potato Stew

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Ingredients


  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped finely
  • 1 cup broccoli florets (around 1/2 medium broccoli), chopped
  • 1 medium zucchini, chopped
  • 1/2 tsp garlic granules
  • 3 cups (480g or 2 cans canned) butter beans
  • 1 cup almond milk or any other plant milk of choice
  • 1 tbsp maple syrup
  • 2 cups veggie stock
  • 2 large (around 750g) sweet potatoes, peeled and cooked
  • 1/2 tsp turmeric
  • 1 large handful fresh kale, de-stemmed and chopped
  • salt and pepper to taste
  • juice of 1 lime
  • sesame seeds, to garnish

Instructions


  1. Add the garlic, onion and garlic powder to a non-stick saucepan with 1-2 tbsp water. Sauteé for 2-3 minutes, until the onions are translucent. Then, add the broccoli and zucchini, stirring for around 2 minutes more, until soft but not fully cooked through. 
  2. Lower the heat and add the butter beans, almond milk, maple syrup and veggie stock. Simmer on a low-medium heat for 5-7 minutes, until thickened. Add more veggie stock if necessary. 
  3. Mash the sweet potato using a fork or potato masher and stir into the saucepan together with turmeric and kale. Season to taste with salt and pepper. Once the kale had wilted, squeeze in some lime juice and serve garnished with sesame seeds. Store in the fridge and reheat for up to 3 days. 
  4. for more Informations Please visit source https://earthofmaria.com/butter-bean-sweet-potato-stew/