Peanut Stew With Spinach And Sweet Potatoes Recipes Ww Usa

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PEANUT STEW WITH SPINACH AND SWEET POTATOES



Peanut Stew with Spinach and Sweet Potatoes image

This African stew pairs cayenne with peanut butter to make a comforting winter warmer.

Categories     Dinner,Lunch

Time 1h11m

Yield 6 servings

Number Of Ingredients 13

1 spray(s) Olive oil cooking spray
2 medium Uncooked onion(s) roughly chopped
1 medium Green pepper(s) cored and roughly chopped
0.5 pound(s) Uncooked sweet potato(es) peeled and chopped into 1/2-inch cubes
2 medium Uncooked carrot(s) peeled and thinly sliced
2 clove(s), large Garlic clove(s) minced
2 tbsp(s) Ginger root fresh, minced
0.5 tsp(s) Ground cloves
0.5 tsp(s) Table salt
0.25 tsp(s) Cayenne pepper
4 cup(s) Vegetable broth reduced-sodium
6 tbsp(s) Reduced sodium peanut butter natural, creamy variety
8 cup(s) Fresh spinach leaves, stemmed, packed, chopped

Steps:

  • Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  • Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
  • Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
  • Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
  • Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Nutrition Facts : Calories 120 kcal

WW SENEGALESE PEANUT STEW WITH SPINACH AND SWEET POTATOES



Ww Senegalese Peanut Stew With Spinach and Sweet Potatoes image

This simple recipe has earned rave reviews from Weight Watchers...It pairs cayenne with peanut butter to make a comforting winter warmer. It is vegetarian and as written is 5 WW Points Plus

Provided by CaliforniaJan

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 spray(s) cooking spray
2 medium onions, roughly chopped
1 medium green pepper, cored and roughly chopped
1/2 lb sweet potato, peeled and chopped into 1/2-inch cubes
2 medium carrots, peeled and thinly sliced
2 cloves garlic cloves, minced (medium)
2 tablespoons gingerroot, fresh, minced
1/2 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
4 cups vegetable broth, reduced-sodium
6 tablespoons peanut butter, natural, creamy-variety
8 cups spinach, leaves, stemmed, packed, chopped

Steps:

  • Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
  • Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
  • Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
  • Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
  • Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
  • Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH



West African Peanut Stew with Sweet Potato & Spinach image

Sweet potatoes, peanut butter, spinach, cumin ... the comforting combo results in the heartiest, most flavorful vegan stew around.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion (diced) (about 2 cups)
3 medium cloves garlic (minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium vegetable broth
1 15-ounce can crushed tomatoes
2 medium sweet potatoes (peeled and diced) (about 2 cups)
1 tablespoon fresh ginger
1/4 teaspoon ground red cayenne pepper (plus or minus to taste)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/2 cup creamy peanut butter
4 cups packed fresh baby spinach
2 cups cooked brown rice
Fresh cilantro
Chopped salted peanuts

Steps:

  • Cook the rice according to package instructions.
  • While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
  • Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
  • Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
  • Serve with a scoop of brown rice and garnish with cilantro and peanuts.

Nutrition Facts : Calories 470 kcal, Sugar 10 g, Sodium 530 mg, Fat 21 g, SaturatedFat 4 g, Carbohydrate 60 g, Fiber 10 g, Protein 15 g, ServingSize 1 serving

SWEET POTATO AND PEANUT STEW



Sweet Potato and Peanut Stew image

This recipe makes me feel good. It's very different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with ground turkey or vegetarian, and it's dairy-free.

Provided by ChollaCat

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 pound ground turkey
½ onion, chopped
4 cloves garlic, chopped
2 tablespoons minced fresh ginger root
½ teaspoon red pepper flakes
2 sweet potatoes, cut into 1/2-inch pieces
6 cups water, or as needed to cover
2 ¼ cups water
1 (10 ounce) box couscous
½ cup peanut butter
2 cups Swiss chard, cut into 3-inch pieces
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
  • Season turkey mixture with ginger and red pepper flakes.
  • Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
  • Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
  • Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
  • Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
  • Serve stew spooned over couscous.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 58.5 g, Cholesterol 55.8 mg, Fat 21.5 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 5.7 g

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