This stew is high in protein and fiber, and is super healthy. It is a great meal for cooler months, because it is hardy and filling. While at the same time it’s healthy and bursting with nutrients.
Even, though this meal is perfect for the cooler months, it’s also great during the warmer months too. Because, it has lots of veggies and if you use fresh corn instead of frozen, then you really get a deliciously fresh tasting meal.
Another thing that I love is that this meal, like all the other meals on my blog, are ready in under 30 minutes. Because, let’s face it no one has the time to be in the kitchen for hours preparing a meal. We need it to be easy, fast, healthy and tasty all in one and this is all that. Try it out!
Heat olive oil in a large skillet or wok over medium heat. Cook the potatoes until almost fully cooked about 10 - 12 mins. Add mushrooms, tomatoes with green chile peppers, beans and corn. Lower heat to a low temperature and in ground cumin, red pepper, cilantro, salt and water. Stir and cook for 8 - 10 more minutes until the potatoes are fully cooked and the spices have cooked into the veggies. Makes six servings.
Serve warm. Can top with vegan ranch, guacamole or sliced avocado. If you are not vegan and eat dairy you can top with sour cream or unsweetened greek yogurt for additional protein.
The leftovers are even more flavorful, so make sure there is enough to have leftovers!
Serving Size 2 cups
6 Servings per Recipe
Amount Per Serving | |
---|---|
Calories 203.25 | |
Total Fat 3.5g | |
Trans Fat 0g | |
Total Carbohydrate 35.25g | |
Dietary Fiber 7.75g | |
Protein 8.75g |
*Nutrition facts will vary depending on the size of the sweet potatoe and bell pepper.
**I always suggest using organic ingredients whenever possible.