Jamaican Stew
This hearty stew is packed with vitamin A and C. It is also rich in fiber and will keep you satisfied and full!
Ingredients:
2 cups brown rice uncooked, I recommend adding a splash of sesame oil when cooking
1 butternut squash peeled and cubed (3/4 to an inch, remove seeds)
3 medium sweet potatoes cubed (3/4 to an inch)
1 large onion chopped
4 cloves minced garlic
2 cans black beans rinsed and drained
2 cups broth (vegetable or chicken)
3 tablespoons lime juice
1 tablespoon curry powder
1/2 teaspoon ground red pepper
1 1/4 teaspoons all spice
1/4 teaspoon salt
Handful cilantro minced
Greek yogurt (optional)
1 tomato diced
1 cucumber diced
Cook rice according to package directions.
Combine squash, sweet potatoes, onion, garlic, curry power, all spice, salt, ground red pepper, and broth in large cast iron or soup pot. Bring to a boil for 5 minutes and reduce the heat to low. Cover and simmer 15-20 minutes, or until squash is tender.
Add beans and lime juice and turn off heat.
Serve over brown rice and top with diced cucumber, tomato, yogurt, and cilantro!
Many of these fresh ingredients were provided to me by Faith Farms in Gary, Indiana. To learn more about them click below!
