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.
- 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
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.
Vegan version - just serve without egg ;)