Stewed Sweet Potatoes with Chipotle Peppers
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 259, total fat 4 G., saturated fats 1 G., proteins 7 G., carbohydrates 52 G., fiber 9 G., cholesterol 0 mg, sodium 1001 mg, sugar 11 G.
Calories 259, total fat 4 G., saturated fats 1 G., proteins 7 G., carbohydrates 52 G., fiber 9 G., cholesterol 0 mg, sodium 1001 mg, sugar 11 G.
This super-easy weeknight dinner proves once and for all that braising isn't just for meat! Spicy, tender sweet potatoes are simmered in a delicious sauce with chunks of carrot and slightly crunchy kale. Vegans and meat-eaters alike will love it. Served with crisp radish slices and cilantro for a refreshing finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 teaspoon cumin seeds
- 1 tbsp. l. olive oil
- 2 large rainbow carrots, cut into 2cm half-moons.
- 1 large yellow onion, diced
- 2 large sweet potatoes (about 1 kg), cut into 2.5 cm pieces.
- 6 cups kale (about 450g), tough ends trimmed, leaves and stems chopped
- Juice of 1 Navelina orange (about 1/3 cup)
- 1 tbsp tomato paste
- 1 tbsp dark brown sugar
- 1 chipotle pepper in adobo sauce, seeded and chopped + 1 tablespoon adobo sauce, optional
- 1.5 cups vegetable broth
- 2 cups cooked brown rice, for serving (optional)
- 2 radishes, cut into strips
- 1/4 cup fresh cilantro, chopped
We recommend
Recipes with similar ingredients: sweet potato, carrot, kale, radish, Orange juice, brown rice, chipotle peppers in adobo sauce, cumin
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 175°C.
- Heat a large Dutch oven or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until fragrant, about 1 minute. Add the olive oil, carrots, and onion and toast, stirring frequently, until the carrots are tender and the onion is translucent, 3-4 minutes. Add the sweet potatoes and 1 teaspoon of salt and toss to coat with the oil and seeds. Cook until the sweet potatoes begin to soften slightly around the edges, about 5 minutes.
- Add the kale and 1 teaspoon of salt and let it wilt slightly, another 2 minutes. While the kale is simmering, stir in the orange juice, tomato paste, brown sugar, and chipotle peppers. Add the adobo sauce, if using. Pour the mixture into the pan. Stir in and bring to a boil. Taste and add more salt, if desired.
- Cover and bake for 30 minutes. Remove the lid, stir, and bake, uncovered, until the sweet potatoes are very tender, another 30 minutes. Serve over a bed of brown rice, garnished with radishes and cilantro, if desired.
Author of the recipe - Martha Tinkler - food stylist, recipe developer
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