Vegan Tex-Mex Sweet Potato Stew
with Green Beans, Lime Pepita Rice & Cilantro
Vegan Tex-Mex Sweet Potato Stew
Hearty sweet potato stew with bright Tex-Mex spice, tender green beans, and fluffy lime pepita rice finished with fresh cilantro for a vibrant vegan dinner.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- ¼ ounce Cilantro
- 2 clove Garlic
- 6 ounce Green Beans
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 unit Mushroom Stock Concentrate
- ½ ounce Pepitas
- 2 unit Sweet Potatoes
- 1 unit Tex-Mex Paste
- 1 unit Tomato Paste
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories590
Protein12g
Carbs104g
Fat15g
Tags:
VeganCalorie SmartFiber SmartNewSpicy
Swaps and substitutions
For a gluten-free meal, keep the rice and skip any bread sides; for a lower-carb plate, replace some rice with cauliflower rice. If pepitas are an issue, use toasted sunflower seeds, and if cilantro tastes soapy, swap in parsley.
What to serve with it
Serve with warm tortillas or tortilla chips for scooping, plus a simple avocado salad or sliced avocado on the side. A crisp cucumber slaw or extra lime wedges will brighten the spicy, smoky flavors.
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