African Peanut Stew

African Peanut Stew

Vegan African Peanut Stew Single Container

You won’t miss the meat with this hearty vegan stew packed with antioxidant-rich veggies and creamy peanut butter texture!  

Vegan African Peanut Stew Single Container

African Peanut Stew Ingredients: 

  • tbsp olive oil  
  • 3 cups cubed sweet potatoes, peeled 
  • 1 cup chopped celery 
  • 1 cup chopped sweet white onion  
  • 1 tsp minced garlic  
  • 1 tsp grated ginger  
  • 1/2 tsp coriander  
  • 2 (15 oz) cans fire-roasted tomatoes with hatched green chilies  
  • 4 cups vegetable stock  
  • 1 tsp sea salt  
  • 1/2 cup creamy peanut butter 
  • tbsp lime juice  
  • 2 cups shredded kale  
  • 1/2 cup chopped cilantro for topping 
  • 1/2 cup chopped peanuts for topping  

Vegan African Peanut Stew Single Container

Vegan African Peanut Stew Single Container

Vegan African Peanut Stew Single Container

African Peanut Stew

Vegan African Peanut Stew Single Container

Vegan African Peanut Stew

You won’t miss the meat with this hearty vegan stew packed with antioxidant-rich veggies and creamy peanut butter texture!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: dinner, Lunch, Main Dish
Cuisine: African
Keyword: gluten free, Meal Prep, stew, vegan
Servings: 4 meals
Calories: 581kcal
Author: Meal Prep on Fleek

Ingredients

  • 2 tbsp olive oil
  • 3 cups cubed sweet potatoes peeled
  • 1 cup chopped celery
  • 1 cup chopped sweet white onion
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp coriander
  • 2 15 oz cans fire-roasted tomatoes with hatched green chilies
  • 4 cups vegetable stock
  • 1 tsp sea salt
  • 1/2 cup creamy peanut butter
  • 2 tbsp lime juice
  • 2 cups shredded kale
  • 1/2 cup chopped cilantro for topping
  • 1/2 cup chopped peanuts for topping

Instructions

  • Heat olive oil over medium heat in a 4-quart pot or Dutch oven. Add sweet potatoes, celery, and onion. Cover and cook for 10 minutes. Add garlic, ginger and coriander and continue to cook covered for 5 minutes longer.
  • Stir in tomatoes, vegetable stock and sea salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer uncovered for 20 minutes or until potatoes are tender. Stir in peanut butter, lime juice and kale and cook for 5 minutes longer to wilt kale.
  • Divide stew between 4 MPOF black containers. Top with cilantro and chopped peanuts.

Nutrition

Calories: 581kcal | Carbohydrates: 49.4g | Protein: 15.9g | Fat: 36.1g | Fiber: 12.6g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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