Hearty Sweet Potato Stew

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Sweet potatoes (3 medium, peeled and diced)
• Carrots (2, chopped)
• Celery (2 stalks, chopped)
• Red bell pepper (1, chopped)
• Canned diced tomatoes (1 (14.5-ounce) can)
• Vegetable broth (4 cups)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Salt (1 teaspoon (adjust to taste))
• Black pepper (1/2 teaspoon (adjust to taste))
• Fresh cilantro (1/4 cup, chopped (plus extra for garnish))
• Lime (1, juiced)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the diced sweet potatoes, chopped carrots, celery, and red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the canned diced tomatoes along with their juices, and add the vegetable broth. Stir to combine.
5. Season the mixture with cumin, paprika, cayenne pepper, salt, and black pepper. Bring the stew to a boil.
6. Once boiling, reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally, until the sweet potatoes are tender.
7. Remove the pot from heat and stir in the freshly chopped cilantro and lime juice.
8. Serve the sweet potato stew hot, garnished with additional cilantro if desired.