I was going to make a Brazilian Fish Stew, but decided to try it with sweet potato to make up a vegetarian option. The flavours together just pop! It is sweet, but also savoury and spicy. It is the perfect blend of all flavours. And it is so healthy, so win win.
As I alway say, good health doesn’t have to be complicated, but it does have to taste delicious. Serve on its own or with rice, quinoa or even your favorite pasta of choice. Rice was my go-to.
1 large sweet potato, cut into large bite sized chunks
2 cups chopped carrots
1 zucchini, cut unto large bite sized chunks
1 small sweet yellow onion, diced
1 red bell pepper, cubed
2 cloves of garlic, minced
1 398 ml can chopped tomatoes
1 398 ml can organic coconut milk
2 limes (one for sauce and 1 for garnish)
1 cup water
1 tablespoon ground cumin
1 tablespoon smoked paprika
Sea salt and pepper, to taste
Coconut oil or extra-virgin olive oil for cooking
Handful of fresh cilantro, chopped
Heat a large pan over medium-high heat. Heat 1 tablespoon of coconut oil, and then add the juice of ½ a lime, the sweet potato, carrots and a pinch of sea salt and black pepper. Continue to cook, stirring frequently until the potatoes are tender.
While the sweet potatoes are cooking, begin to make your sauce. Begin my heating a large soup pot (or high-sided pan) over medium-high heat. Melt 2 tablespoons of olive oil or coconut oil, and then add the chopped onion, and the garlic. Let it cook for approximately 2 minutes.
Next add the red pepper, zucchini and spices. Stir well to mix it all together. Then add the canned tomatoes, the coconut milk and 1 cup of water, and juice from the other ½ lime. Stir well to combine and bring to a boil.
Once the sauce has come to a boil, stir in the cooked sweet potato and carrot. Bring it back to a boil, reduce heat to medium and let it simmer for 30 minutes. It will thicken during this time.
If you are serving this with rice, make this while your stew simmers.
Serve with rice, and top with cilantro and a lime wedge.