Sweet Potato Quinoa Stew With White Beans and Spinach

A delicious and hearty winter stew - from "Dishing up the dirt".

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon coconut oil
• 1  large yellow onion, finely chopped
• 3  garlic cloves, minced
• 1  large sweet potatoes or 2  small sweet potatoes, cut into 1/4 inch chunks
• 1  teaspoon dried thyme
• 1⁄8 teaspoon cayenne pepper
• 1 (15 ounce) can  full fat coconut milk
• 1 1⁄2 cups  cooked navy beans, if canned rinsed and drained (or any white bean of your choice)
• 1⁄2 cup  dry quinoa
• 4  cups spinach
• 6 -8  cups  low sodium vegetable broth
•  crushed red pepper flakes
•  salt and pepper

Directions

1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
4. Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!