Sweet Potato Coconut Stew

This one’s a staple right now.

What you’ll need:

  • 1 onion
  • 1 box mushrooms
  • 1 cup diced carrots
  • 1-2 roasted sweet potato chunks (coated in sea salt and olive oil, roasted at 375 for 40 minutes) *roasting ahead of time saves so much time!
  • 1/2 can full fat coconut milk
  • 1 can tomato sauce
  • 1/2 cup vegetable broth
  • 1 cup frozen peas

Sautee an onion, mushrooms, and carrots in lots of olive oil and sea salt until soft. Then toss in chickpeas and cook for a 2-3 minutes. Add in roasted and chilled sweet potato chunks (these make it so much sweeter plus saves SO much time). After a few minutes add in 1/2 can full fat coconut milk, 1 can tomato sauce, 1/2 cup vegetable broth and cook for 15 minutes on medium heat (covered with stirring every few minutes). At the end I threw in frozen peas and cooked for another 5 minutes before taking off the heat and letting sit to thicken up!

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