Meatless Monday- 3/16

As we are in the midst of a pandemic, most parents homes are filled with their kids as if it’s summer vacation. This is unchartered territory for us all and with lines wrapping around stores before they open, the question is raised on what can I do with my groceries? I vow to help ease the burden on a menu with providing several recipes that can feed a family while we are all practicing social distancing. Note: this recipe can be adjusted for an Instantpot as well as a Crockpot.

Sweet Potato + Kale Stew

This hearty stew is a sure immune booster. Boasting of ginger and kale, a superfood— this meatless option can serve 4-6 and if doubled, can last a few days!

What you’ll need:

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, diced

1 1/2 lbs. sweet potatoes, peeled and diced

1 cup lentils

4 cups vegetable stock

1 can coconut milk

1 bunch of kale, chopped

2-inch piece fresh ginger, grated and peeled

Seasoning to taste:

Dried chili flakes

Ground cumin

Ground turmeric

Salt + Pepper

Garlic powder

Onion powder

Tony’s

How to:

1) In a large stock pot, heat olive oil and add in onions until translucent with dry seasonings.

2) Add the ginger and garlic to the pot and cook for another minute.

3) Add the sweet potatoes and lentils to the pot and coat with herbs and seasonings.

4) Stir in vegetable stock and bring to a boil.

5) Once the stew is boiling, lower the heat to a simmer. Allow steam to escape by slightly uncovering the lid until sweet potatoes and lentils are tender (30-40 minutes).

6) Stir in coconut milk and kale. Simmer about 3-4 minutes.

7) If needed, season stew more and serve.