Name: Sweet Potato Quinoa Stew with Kidney Beans
Yield: Serves 6
Ingredients: 1 (15-ounce/430 g) can kidney beans, drained and rinsed, or 1½ cups (265 g) cooked kidney beans; ⅛ teaspoon cayenne; ¾ teaspoon salt; 1 bunch (6 to 8 average-size stalks) lacinato kale, stripped from stems, torn into pieces; ½ cup (85 g) quinoa; 1½ pounds (680 g) sweet potatoes, peeled and cut into ¾-inch (2 cm) chunks; 2 tablespoons olive oil; 4 cloves garlic, minced; 6 cups (1.4 L) vegetable broth; 1 cup (115 g) thinly sliced shallots; ½ teaspoon dried rosemary; 1 tablespoon grated fresh ginger

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

A brothy, satisfying soup that covers all the bases: beans, greens, and grains! Delicate flavors of ginger and rosemary let the main ingredients shine. Sweet potatoes cook way faster than regular potatoes, so this is a good lesson to learn. Keep your eye on the prize (the pot) and lower the heat as needed so the sweet potatoes don’t boil too much and break apart.

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Ingredients

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