African Sweet Potato Stew

Ingredients

• 2 tbsp avocado oil

• 1 tbsp ginger, minced

• 1 jalapeno, seeded and finely diced

• 4 cloves garlic, minced

• 1 medium onion, diced

• 1 tbsp red curry paste

• 2 tbsp tomato paste

• 2 tsp cumin

• 1 tsp salt

• 1/2 tsp black pepper

• 1 14oz can diced tomatoes

• 4 cups bone broth

• 1 medium sweet potato, peeled and diced

• 1 cup creamy nut butter

• 4 cups chopped kale (or other dark leafy green)

• 1 1/2 lbs cooked chicken, shredded

• 1/4 cup cilantro, chopped

• chopped almonds, for garnish

• lime wedges, for garnish

Instructions

1. In a large pot or Dutch oven heat avocado oil over medium heat. Add onion and saute until onion begins to soften, about 3 minutes. Add garlic, ginger, and jalapeno, and cook for about a minute.

2. Add salt, pepper, cumin, tomato paste, and curry paste and stir until well combined. Cook another 2 minutes, until the paste begins to darken.

3. Mix in broth, tomatoes, sweet potatoes, and nut butter. Bring to a boil, then reduce to a simmer for 15 minutes, or until sweet potatoes are fork-tender.

4. Stir in shredded chicken and kale and cook for another 5 minutes. Ladle into bowls and serve with cilantro, chopped almonds, and lime wedges.

MEAL PREP NOTES:

To Freeze: allow to cool a bit before pouring into a container with a lid. Freeze for up to 3 months. Thaw in the fridge overnight. Pour into a large saucepan and bring to a gentle simmer for about 15-20 minutes.

Serves: 6 Time: 20 minutes  Calories: 560 Protein: 41g Carbs: 22g Fat: 32g