Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale

Heat the Extra-Virgin Olive Oil (1 1/2 Tbsp) in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1/2), Garlic (4 cloves), and a pinch of Kosher Salt (to taste) and cook for about 5 minutes until the onions are very soft and translucent.

Add the Smoked Paprika (1 tsp) and Ground Cumin (1/2 tsp) and cook for 1 minute to get the spices nice and toasty. Add the Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (1 Tbsp), Sweet Potato (1), Canned Black Beans (425 g), Canned Tomato Purée (425 g) and Low-Sodium Vegetable Stock (720 mL) to the pot.

Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.

Stir in the Quinoa (55 g) and simmer for 15 minutes more until the grains and sweet potatoes are tender.

Stir in the Baby Kale (270 g) or spinach and the Lime (1/2) and cook just until the greens have wilted. Taste and season with extra salt if necessary. Ladle the stew into bowls, garnish with Goat Cheese (3 2/3 Tbsp), Fresh Cilantro (to taste), and Tortilla Chips (to taste).

Serve piping hot and enjoy!