Winter Root Stew

Root vegetables, fresh rosemary and a kick of heat create a hearty stew for cold nights.

Stews are so simple to throw together on cold nights. I love when they are hearty and filling and full of rich flavor. Though it takes a little time, the lovely smell that fills your house during the process is so worth it!  With root vegetables being in season, I decided to throw together this vegetarian stew and served it over quinoa of course. I did cook some ground turkey for Noah to add to his as well because, well he’s a dude and likes his meat I guess, so it’s always an option.

The best thing about a stew like this is you really can add whichever ingredients you like or have around, it’s not crucial for them to be exact which is the kind of cooking I love.

The Innards:

• 1 Large Sweet Potato, peeled and diced
• 4 Small Orange Beets, peeled and diced
• 1 can Black Beans, rinsed and drained
• 1 Yellow Onion, chopped
• 1 Red Bell Pepper, chopped
• 1 cup Corn
• 1 cup Carrots, diced
• 12 oz Vegetable Broth
• 3 cloves Garlic, minced
• 1 TBSP Olive Oil
• 1/4 cup Nutritional Yeast
• 2 TBSP Fresh Rosemary, chopped
• 1 TBSP Cumin
• 1 TBSP Paprika
• 1 tsp Sriracha Hot Sauce, to taste
• S+P

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 6-8

How to Make the Stew:

1. In a large soup pot, heat your olive oil over medium-high heat.

2. Chop your onion and put it in the pot to cook for about 5 minutes.

3. Meanwhile, chop your garlic and carrots and add them next once the onions are clear and well cooked; let cook for a couple minutes.

4. Add your sweet potato, beets, black beans, pepper and corn to the pot and cover with vegetable broth.  If the broth doesn’t cover it or you feel like too much of it is soaked up later, add a little water.

5. Add the seasoning and let simmer for about an hour, or until the potatoes are cooked through.

6. Stir in the nutritional yeast 5 to 10 minutes before serving.

Slop over some quinoa or rice, and enjoy!

Bon Appétit!