Sweet Potato

Rockin’ Moroccan Stew with Kale

2 Tbs Grape Seed oil
1 cup chopped onions
1/2 cup diced celery and red pepper
3 leaves of kale, stem removed and chopped
1 clove garlic, minced
3 cups peeled and cubed sweet potatoes
1 can diced tomatoes
1 can chickpeas
1 Tbsp lemon juice
1 tsp fresh grated ginger
1 tsp each ground cumin, ground coriander, curry powder and chili powder
1/2 tsp salt
1/4 cup raisins
2 tsp peanut butter (or sub almond or cashew butter)
top with fresh cilantro

Heat oil in a large pot.  Cook onions, garlic, peppers, celery and kale for 3-5 minutes. Add remaining ingredients, EXCEPT for the lemon juice, raisins and nut butter.  Bring to a boil and then reduce heat and simmer for 20 minutes, until the sweet potatoes are cooked.  Add lemon juice, raisins and nut butter, stir in and simmer for another 5 minutes.  Serve with freshly chopped cilantro!


Quinoa Black Bean Sweet Potato and Mango Salad

1 lb of peeled and steamed sweet potatoes
1 cup uncooked quinoa
1 can black beans
1 bunch cilantro chopped
1/2 red onion chopped
1 clove minced garlic
1 bunch chopped cilantro
1-2 chopped mangos
1/4 cup olive oil
1/4 lemon or lime juice
1/2 tsp salt

Cook quinoa and sweet potatoes.  Let cool. Mix all ingredients together.  Chill and serve.  Adjust salt, olive oil and lemon juice as needed.