Cooking Instructions
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Step 1
Heat the
Extra-Virgin Olive Oil (22 mL)
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.
Step 2
Add the
Smoked Paprika (2 g)
and
Ground Cumin (1 g)
and cook for 1 minute to get the spices nice and toasty. Add the
Chipotle Peppers in Adobo Sauce (1)
,
Adobo Sauce (15 g)
,
Sweet Potato (1)
,
Canned Black Beans (425 g)
,
Canned Tomato Purée (425 g)
and
Low-Sodium Vegetable Stock (720 mL)
to the pot.
Step 3
Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.
Step 4
Stir in the
Quinoa (55 g)
and simmer for 15 minutes more until the grains and sweet potatoes are tender.
Step 5
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 (55 g)
,
Fresh Cilantro (to taste)
, and
Tortilla Chips (to taste)
.
Step 6
Serve piping hot and enjoy!
