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WFPB Potato Pepper & Pineapple Stew

WFPB Potato Pepper & Pineapple Stew

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Rich, creamy, and packed with flavor! Made with sweet potato chunks and hearty pepepers, this stew is perfect for dinner and easy to make.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 3
Calories 211 kcal

Ingredients
  

  • 3 1/4 cups/500g of sweet potatoes
  • 2 medium-sized red peppers
  • 3 cups/400g of pineapple peeled cored.
  • 2 medium white onions roughly diced
  • 4 cloves of garlic halved
  • 1 medium-sized hot chili halved
  • 3-4 sprigs of thyme
  • 2-3 bay leaves roughly crushed
  • 1 cinnamon stick
  • 1 tsp of allspice
  • 1 cup/200ml of hot veg stock
  • 1 tbsp of apple cider vinegar
  • 1 tbsp of dark soy sauce or tamari sauce for a GF option
  • 1 tsp of salt
  • half a lime juiced

Instructions
 

  • Preheat the oven to 190C/370F/170C fan/gas 5.
  • Deseed the peppers and roughly chops them. Wash the sweet potatoes, and dice them into chunks too. Cut the pineapple into cubes.
  • Put the diced vegetables, including the onion, garlic, chili, herbs, and spices ( cinnamon, allspice, thyme, bay leaves) in a baking tray and mix well.
  • Roast in the oven for 35 minutes, or until the potatoes are soft.
  • Spoon half the mixture onto a food processor, or blender and pour the hot stock, soy sauce, salt, and lime juice. Blitz to a puree, and transfer the puree in a bowl, add the remaining roasted veggies, and mix well. Serve.

Notes

 
Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.

Nutrition

Serving: 1servingSugar: 7.6gFiber: 5.6gCalories: 211kcalFat: 3.3gProtein: 4.4gCarbohydrates: 19.8g
Keyword comforting, lunch, nutriotious, stew, superfood, vegan, vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
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