Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch

This sustenance stew with swiss chard and sweet potatoes is a hygienic and delicious dish for a perfect lunch. This delicious soup will make a comforting and tasty food for you and your family. This sustenance stew is a family friendly recipe with delicious taste.

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Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch

This recipe is not only gluten free and vegan, but you will find an amazingly fast and easy to prepare and taste. The adding of canned tomatoes and sweet potatoes is very clever, creamy almond butter and swiss chard add delicious and comforting taste to the recipe. You can serve this sustenance stew with any grain, but cauliflower rice makes it low carb dish.

Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch
Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch
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This sustenance stew with swiss chard and sweet potatoes is a hygienic and delicious dish for a perfect lunch. This delicious soup will make a comforting and tasty food for you and your family. This sustenance stew is a family friendly recipe with delicious taste.
Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sustenance stew with swiss chard and sweet potatoes is a hygienic and delicious dish for a perfect lunch. This delicious soup will make a comforting and tasty food for you and your family. This sustenance stew is a family friendly recipe with delicious taste.
Servings Prep Time Cook Time Passive Time
6 20minutes 30minutes 50minutes
Servings Prep Time
6 20minutes
Cook Time Passive Time
30minutes 50minutes
Nutrition Facts
Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch
Amount Per Serving
Calories 574 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 18g
Sodium 862mg 36%
Potassium 1701mg 49%
Total Carbohydrates 60g 20%
Dietary Fiber 18g 72%
Sugars 16g
Protein 18g 36%
Vitamin A 488%
Vitamin C 194%
Calcium 21%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
Sustenance Stew with Swiss Chard and Sweet potatoes for Lunch
Amount Per Serving
Calories 574 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 18g
Sodium 862mg 36%
Potassium 1701mg 49%
Total Carbohydrates 60g 20%
Dietary Fiber 18g 72%
Sugars 16g
Protein 18g 36%
Vitamin A 488%
Vitamin C 194%
Calcium 21%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Make the cauliflower rice: Preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.
  2. Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
  3. Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula
  4. or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.
  5. Make the stew: In a large pot over medium heat, warm the oil and sauté the onion and garlic with a pinch of salt for about 5 minutes, until the onion is soft and translucent.
  6. Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to your blender and pulse a few times on low until rustically chopped and combined but not blended. Stir this broth mixture along with the chopped sweet potatoes in with the sautéed onion.
  7. Simmer the stew: Increase the heat to high and bring the mixture to a boil. Lower the heat to medium, add 1/2 teaspoon of salt, and simmer, uncovered and stirring occasionally, for about 15 minutes, until the sweet potato is just tender.
  8. Finish the stew: Add the broccoli and simmer for another 5 minutes. Stir in the chard and almond butter and simmer for another 5 minutes, until the chard is just wilted.
  9. The broth should be absorbed and you should have a creamy vegetable dish. Stir in the cilantro and tweak the salt to taste.
  10. Serve the stew: To serve, spoon equal amounts of the cauliflower rice into bowls and spoon the stew next to or over the “rice.” Top with the avocado and sliced almonds and sprinkle with the hemp seed and chia seed boosters. Finish by topping with the pea greens booster.
Recipe Notes

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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