Sweet Potato-Peanut Stew (Gluten-free, Dairy-free)

Most kids (and adults!) love peanut butter and sweet potato...so why not combine them for a healthy dinner? This recipe is reminiscent of an African peanut stew. It is rich in protein and best of all, flavor! So it is sure to leave you satisfied. I served it with kale chips, and it turned out to be a hearty, healthy dinner. If you are allergic to peanuts, you can substitute almond butter.

Sweet Potato Peanut Stew (Gluten-free, Dairy-free)
3 sweet potatoes, chopped into small cubes
1 onion
1 tbsp olive oil or coconut oil
2 cloves garlic, minced
1 tbsp freshly grated ginger
6 cups vegetable broth
1/2 cup red lentils

1 tbsp curry powder

4 tbsp peanut butter
paprika or cayenne pepper (optional- I like to add to this individually to bowls for those who like it spicy)
cilantro (optional as a garnish)
crushed peanuts (optional as a garnish)

1. In a large soup pot, saute onions in oil for 5-10 minutes.
2. Add broth, garlic, and ginger and bring pot to a boil.
3. Add sweet potatoes, lentils and curry powder and reduce heat to a simmer. Cook for approx. 25-30 minutes or until sweet potatoes are tender.
4. Add peanut butter and mix well.
5. Blend stew with an immersion blender or transfer to a food processor. (For a chunkier stew, omit this step).
6. Garnish with chopped cilantro, peanuts, and paprika or cayenne if desired.