Recipe: Peanut and sweet potato stew

This creamy peanut and sweet potato stew is your perfect winter antidote to low plant intake, delivering comfort and nourishment in every spoonful.

It's full of prebiotics from the sweet potatoes and chickpeas, which feed your gut bacteria, while immune-boosting ginger and garlic help fortify your defenses.

Enjoy a hearty, satisfying bowl of sweet and savory flavor that supports both a healthy gut and a strong immune system all season long.

Ingredients

(Serves 2-4)

• 1 onion

• 3 garlic cloves, minced

• 1 tsp grated ginger

• 1 red bell pepper

• 1 carrot

• 2 sweet potatoes, cubed

• 1 can chopped tomatoes

• 3 cups vegetable stock

• ½ cup peanut butter

• 1 can chickpeas, drained

• 2 cups chopped spinach

• 1 tsp cumin

• juice of ½ a lime

• salt and pepper

• extra virgin olive oil for cooking

• to serve: Fresh coriander, crushed, unsalted peanuts, a few slices of fresh red chilli

The crunch your gut’s* been craving.

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Method

1. Sauté onion, garlic, ginger and cumin in olive oil for about 5 min.

2. Add bell pepper, carrot, sweet potatoes, tomatoes, and stock, simmer for about 15 min or until sweet potato and carrots are cooked.

3. Whisk in peanut butter until creamy and no chunks. Should have a creamy consistency. If you don’t get the creaminess, add more peanut butter until you do!

4. Stir through chickpeas and spinach.

5. Simmer another 5–10 min until super creamy.

6. Top with a squeeze of lime, chopped peanuts, fresh coriander and a few slices of fresh red chilli.