Vegan Tex-Mex Sweet Potato Stew

Name: Vegan Tex-Mex Sweet Potato Stew with Green Beans, Lime Pepita Rice & Cilantro
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 oz Green Beans; 1 Tomato; 1 Onion; 1/2 cup Rice; 2 Potato; 1 tsp Chili Powder; 2 clove Garlic; 2 Mushroom; 1 Lime; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; 1/2 oz Pepitas; 3 tsp Cooking Oil, tsp; 1/4 tsp Granulated Sugar, tsp; tsp Salt, tsp; 1 tsp Olive Oil, tsp; tsp Black Pepper, tsp

with Green Beans, Lime Pepita Rice & Cilantro

By Recipe0 System

This warming, spicy-sweet vegan dinner idea comes together in one loaded pot. After browning sweet potatoes, onion, and garlic, you’ll add cilantro and our slightly sweet, slightly spicy Tex-Mex paste and simmer until tender. Next you’ll stir in roasted green beans, ladle the stew beside fluffy lime-scented rice studded with crisp roasted pumpkin seeds, and finish with a sprinkle of cilantro and bright squeeze of lime.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 Tomato
1 Onion
1/2 cup Rice
2 Potato
1 tsp Chili Powder
2 clove Garlic
2 Mushroom
1 Lime
1 unit Tex-Mex Paste
1/4 oz Cilantro
1/2 oz Pepitas
3 tsp Cooking Oil, tsp
1/4 tsp Granulated Sugar, tsp
tsp Salt, tsp
1 tsp Olive Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Trim and cut green beans into 2-inch pieces. Peel and mince or grate garlic. Peel and dice sweet potatoes into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.
2

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
3

Meanwhile, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4

While rice cooks, heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add sweet potatoes, onion, and remaining garlic; cook, stirring occasionally, until onion is browned and softened, 5-7 minutes.
5

Meanwhile, spread pepitas across a second baking sheet. Roast on middle rack until browned and fragrant, 5 minutes. (TIP: Watch the pepitas closely; they can burn easily!) Transfer pepitas to a plate.
6

To pot with sweet potato mixture, stir in Tex-Mex paste, stock concentrates, tomato paste, half the chili powder, half the cilantro, 1½ cups water, and ¼ tsp sugar. (For 4 servings, use all the chili powder, 3 cups water, and ½ tsp sugar.)

Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until sweet potatoes are tender, 10-12 minutes. Remove from heat.

Stir in roasted green beans.
7

Fluff rice with a fork; stir in roasted pepitas, a drizzle of olive oil, and as much lime zest as you like. Taste and season with salt and pepper if needed.

Divide rice and sweet potato stew between bowls in separate sections; garnish stew with remaining cilantro. Serve with lime wedges on the side.

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