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Slow Cooker Sweet Potato Stew

September 26, 2017

Sorry I have been MIA with my blog posts! I have been so busy with adjusting my schedule for back to school time. This is my first "busy" semester since Lucy has been born. I'm taking a few classes, teaching a few classes online, and working on my main research projects for my PhD. I'm also seeing a few private clients in my speech language pathology private practice. So it has been an adjustment for me to balance all of this stuff with my number one priority, which is, of course, Lucy! 

 

That being said, I'v fallen a bit behind on my blog posts but I do you have a number of recipes lined up that I want to share with you!

 

I'm also going to start featuring more posts about vegan and cruelty free health, beauty, and household products that we use in our home because I think that component of a healthy lifestyle is just as important. I want to start sharing more information with you about how we use natural products and try to decrease the toxicity in our lives. This will be a combination of DIY and branded products!

 

So there's lots of exciting things to come but first I want to share this very easy Slow Cooker Sweet Potato Stew recipe with you.

 

I love making slow cooker recipes on the days that I have to leave the house for the day so that when I get home in the evening I don't need to spend the time cooking and can just spend quality time with Lucy and Jordan! I go into New York once a week so I generally choose that day to make a slow cooker recipe. 

 

This is a great recipe because it's filled with so much goodness. It has chickpeas and lentils and quinoa and, obviously, sweet potatoes so it's a great balance of different foods and nutrients. It has such wonderful flavor that I'm sure the whole family will love it and you'll be happy that you didn't need to spend the whole day slaving over the stove in the kitchen!

 

 

Slow Cooker Sweet Potato Stew

 

Ingredients:

3 sweet potatoes, peeled and cubed

1 yellow onion, diced

4 cloves of garlic, chopped

1 cup lentils

1 cup quinoa or brown rice (I did half of each)

1 15.5 oz can garbanzo beans

2 8 oz cans of tomatoes sauce

4 cups vegetable broth (low sodium)

1 tsp turmeric

1 tsp cumin

1 tsp paprika 

1 tsp chili powder (add more for more spice)

2 bay leaves

freshly ground black pepper to taste

Instructions:

1. Combine everything in slow cooker.

2. Cook on low for 7-8 hours. 

3. Garnish with fresh parsley and serve!

 

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