West African Peanut & Sweet Potato Stew

Ingredients

• 2 large Sweet Potatoes
• ½ cup Creamy Peanut Butter
• 1 can (14.5 oz) Diced Tomatoes
• 2 cups Vegetable Broth
• 1 bunch Collard Greens
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tsp Ground Cumin
• ½ tsp Ground Coriander
• ¼ tsp Cayenne Pepper
• 1 tbsp Olive Oil
• 2 cups Jasmine Rice
• ¼ cup Roasted Peanuts
• Salt

Instructions

1. Cook jasmine rice according to package directions.
2. Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
3. Add garlic, ginger, cumin, coriander, and cayenne. Stir for 30 seconds until fragrant.
4. Add sweet potato cubes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes until sweet potatoes are tender.
5. Stir in peanut butter until fully dissolved into the broth. Add collard greens and cook 5 minutes until wilted.
6. Season with salt. Serve over rice and top with chopped peanuts.