Lunch · West African · 20 min
West African Peanut Stew with Sweet Potato and Spinach
- Calories
- 540
- Protein
- 42g
- Carbs
- 48g
- Fat
- 22g
Ingredients
- 173.2 g ground turkey
- 178.2 g sweet potato
- 27.9 g smooth peanut butter
- 93.1 g spinach
- 1 tsp fresh ginger
- 1 clove garlic
- 0.25 tsp cayenne pepper
- 1.5 cup vegetable stock
- 0.5 tsp table salt
- 5 g long-grain white rice
- 1 tsp lime juice
- 1.4889 tbsp peanuts
Method
- 01Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 156.1 g ground turkey and cook, breaking it up with a spoon, for 6 to 8 minutes until browned throughout and fully cooked to an internal temperature of 165°F (74°C). Remove the turkey from the pot, leaving rendered pan juices.
- 02Add 155.1 g cubed sweet potatoes to the pot and sauté in the juices for 5 minutes until edges begin to soften.
- 03Stir in 2 g grated ginger, 3 g minced garlic, 0.5 g cayenne pepper, and 3 g salt. Cook for 1 minute until fragrant.
- 04Return the ground turkey to the pot and pour in 360 g vegetable stock. Bring to a simmer, cover, and cook over medium-low heat for 12 to 15 minutes until sweet potatoes are fork-tender.
- 05In a small bowl, whisk 27.9 g peanut butter with 3 tbsp of warm broth from the pot until smooth. Stir the peanut mixture back into the stew until completely incorporated and creamy.
- 06Fold in 93.1 g fresh spinach leaves and remove from heat, allowing the spinach to wilt in the residual heat for 1 minute.
- 07Ladle the stew into a bowl alongside 5 g cooked long-grain white rice. Finish with 5 g fresh lime juice and top with 9 g crushed peanuts before serving.
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