If you're like me, you are fond of straightforward meals that deliver flavour, comfort and nutrition without taking hours to prepare. It's relatively easy to tick two of those three boxes (flavour / comfort / nutrition) but sometimes getting all three is tricky!
Happily, this dish satisfied all of my meal requirements. With a whole foods and vegetable based ingredient list, it is definitely nutrition-packed. The sweet potato and nutritional yeast give a creaminess to the dish, lending comfort, and spices and cashews round out the flavour profile.
Oh, and you only need one pan and not much time.
For a heartier meal, this would also be delicious on top of rice or quinoa. It is delicious in leftover form too, so if you like to make meals in bulk you won't be disappointed when you try it on day 2 or 3.
This uses jerk seasoning, which I find pairs beautifully with sweet potato. It is usually quite spicy though, so if you aren't a fan of chilli, either reduce the spice amount or use a mild seasoning mix. I include a link below for homemade jerk seasoning, which lets you control how much chilli (cayenne) you put in.
Spiced sweet potato and kale stew with cashews
A delicious meal for 2 to 3 (depending on appetite and whether serving with rice/quinoa)
Vegan and gluten free
Author: Bite-sized thoughts
1 tbsp + 1 tbsp apple cider vinegar
1 brown onion, chopped
3 medium carrots, sliced
3 medium sweet potatoes, cooked, peeled and cut into chunks
3 tbsp nutritional yeast
1 tbsp jerk spice seasoning, or to taste (either homemade using a recipe such as this, or store bought)
1/2 cup water
2 cups kale leaves
Handful of cashews per person
Rice or quinoa to serve, optional
Heat a non-stick pan over medium-high heat. Add 1 tablespoon of the vinegar and the onion. Saute until just starting to turn golden. Add the remaining tablespoon of vinegar together with the carrots. Reduce heat to medium-low and cook for several minutes.
Add the cooked sweet potato pieces, nutritional yeast, jerk spice seasoning, and water. Allow to simmer over medium-low heat for approximately 10 minutes, stirring occasionally.
Add the kale and reduce heat to low. Simmer for an additional 5 to 10 minutes or until the kale has cooked down, again stirring occasionally.
Serve topped with cashews and with rice/quinoa as desired.
What are your 'go to' ingredients for an easy but enjoyable meal? I confess that sweet potatoes are a firm favourite of mine (vegetable and carbohydrate in one!).