Sustenance Stew with Sweet Potatoes and Swiss Chard

simplyrecipes.com

Alicia Greco

subheading: For the cauliflower rice:

2 medium heads cauliflower, cut into florets (See How to Cut and Core Cauliflower)

¼ cup ( 60 ml) extra virgin olive oil

1 teaspoon salt, plus more to taste

subheading: For the stew:

1 tablespoon grapeseed oil or extra-virgin olive oil

1 medium yellow onion, roughly chopped

2 teaspoons garlic, minced (about 2 cloves)

3 cups (720ml) vegetable stock

2 (14.5-ounce/411g) cans whole tomatoes with their juice

1 ½ tablespoons fresh ginger, minced

¼ teaspoon red pepper flakes

4 cups (570g) orange-flesh sweet potatoes, peeled and roughly diced

3 cups ( 210 g) broccoli florets, chopped

4 cups ( 120 g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)

⅓ cup ( 43 g) roasted almond butter

½ cup ( 14 g) loosely packed cilantro, finely chopped

1 medium avocado, pitted, peeled, and sliced

½ cup ( 80 g) sliced raw almonds

subheading: Optional boosters:

¼ cup ( 35 g) shelled hemp seeds

1 tablespoon chia seeds (black or white)

¼ cup ( 10 g) pea greens

subheading: Special Equipment:

Food processor

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