Instant Pot or Slow Cooker Sweet Potato Stew – Freezer Friendly
Freezer Meal Spicy Sweet Potato Soup, YUM! Comforting and SUPER nutritious. Naturally vegan, gluten-free, refined sugar-free, ALL THE GOOD THINGS. Serve over Jasmine Rice or Quinoa. If you would like to add more protein you could add 1 lb of raw diced chicken breasts to this recipe and follow the directions below.
Yields: 6 servings
- 3 cups chopped sweet potatoes, fresh or frozen
- 1–2 cups of water
- 1 jalapeño, seeded and minced
- 1 onion, chopped
- 1 Tablespoon minced garlic
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 14-ounce can black beans
- 1 14-ounce can fire-roasted tomatoes
- 1 14-ounce can coconut milk
- 1/4 cup peanut butter
- 1–2 cups kale, chopped
INSTANT POT: Toss all the ingredients into your Instant Pot (keep water at the bottom of the pot to prevent from getting the “burn” signal. Press “Manual” and select 8 minutes on high pressure. When the timer beeps, let it naturally release pressure for 10 minutes. Use an immersion blender to puree until the consistency you desire. Serve with chopped peanuts or cashews.
SLOW COOKER: Place all the ingredients in the slow cooker and cook on high for 5-6 hours.
TO FREEZE: Label your freezer safe gallon zip lock bag with the recipe name and cooking directions. Place all the ingredients in the zip lock bag. Squeeze to take all the air out. Lay flat in the freezer until ready to use with the directions above. Thaw in the refrigerator the night before.