Sweet Potato and Peanut Stew

Peanut butter adds an unexpected richness to this sweet potato and Swiss chard stew. Skip the ground turkey if you prefer a vegetarian meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 531 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 pound ground turkey
• 2 tablespoons minced fresh ginger root
• 4 cloves garlic, chopped
• 6 cups water, or as needed to cover
• 1 (10 ounce) box couscous
• 2 sweet potatoes, cut into 1/2-inch pieces
• 2 cups Swiss chard, cut into 3-inch pieces
• 0.5 onion, chopped
• 0.5 cup peanut butter
• 0.5 teaspoon red pepper flakes
• 2.25 cups water

Recipe Instructions

Step 1

Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.

Step 2

Season turkey mixture with ginger and red pepper flakes.

Step 3

Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.

Step 4

Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.

Step 5

Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.

Step 6

Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.

Step 7

Serve stew spooned over couscous.