Warming Sweet Potato Stew with Poached Egg and Avocado
Sweet potatoes, squash, and black beans bathed in spiced tomato sauce, topped with creamy avocado and poached egg – a stew to keep you warm during the chilly winter evenings.
Servings: 2
Ingredients
- 1 medium sweet potato peeled and cut in small cubes
- 1 small carnival squash peeled and cut in small cubes
- 1 cup cooked black beans
- 1 cup canned tomatoes
- 1/2 cup filtered water
- 1 cup fresh spinach leaves
- 1 onion finely diced
- 2 garlic cloves crushed
- 1 tsp coconut oil
- 1 tbsp turmeric
- 1/2 tsp pink Himalayan salt
- 1/4 tsp chili flakes
- For serving
- 1 bunch fresh parsley finely chopped
- 2 organic poached eggs
- 1 ripe avocado peeled and cut in slices
Instructions
- Heat the coconut oil in a large cast iron skillet. Add the onion and garlic and fry over low heat heat for two minutes.
- Add the sweet potato and squash cubes and cook for five minutes, stirring from time to time with a wooden spoon.
- Pour over the tomato juice, add turmeric and chili flakes, cover with a lid and simmer for ten minutes.
- Add the black beans, season with salt, stir to combine and cook for five more minutes.
- Add the spinach leaves, stir to combine and remove from the heat.
- Serve in bowls with avocado slices, chopped parsley and poached egg.
Notes
Vegan version - just serve without egg ;)
