This soup makes for some crazy-amazing comfort food. Not only is it vegan and gluten-free, but you won’t believe something so quick and easy can taste so amazing.

The clever combo of sweet potatoes, canned tomatoes, Swiss chard, and creamy almond butter results in a righteous ride that will make you weak at the knees.


Cauliflower rice makes this dish low in carbs, but you can also serve this stew with any grain you prefer.

Add the hemp and chia seeds for more protein and anti-inflammatory omega fatty acids, if you like, and top with extra avocado for a more sustaining meal

Sustenance Stew with Sweet Potatoes and Swiss Chard

Ingredients:

For the cauliflower rice:

• 2 medium heads cauliflower, cut into florets
• 1/4 cup (60ml) extra-virgin olive oil
• 1 teaspoon salt, plus more to taste

For the stew:

• 1 tablespoon grapeseed oil or extra-virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 teaspoons minced garlic (about 2 cloves)
• 3 cups (720ml) vegetable broth
• 2 (14.5-ounce/411g) cans whole tomatoes with their juice
• 1 1/2 tablespoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes
• 3 cups (210g) chopped broccoli florets
• 4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
• 1/3 cup (43g) roasted almond butter
• 1/2 cup (14g) loosely packed finely chopped cilantro
• 1 medium avocado, pitted, peeled, and sliced
• 1/2 cup (80g) sliced raw almonds

Optional Boosters:

• 1/4 cup (35g) shelled hemp seeds
• 1 tablespoon chia seeds (black or white)
• 1/4 cup (10g) pea greens

Read More: Sustenance Stew with Sweet Potatoes and Swiss Chard


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