Hey there, y’all! It’s Fall here in the Midwest. And not only can I not bring you Caribbean weather, I can’t even bring you a Caribbean meal!! The title of this recipe in Forks Over Knives is Caribbean Sweet Potato Stew. I modified it in order to simplify it and because I didn’t have the ingredients required to make it Caribbean. So, you get Not Caribbean Sweet Potato (and if I’m being fully honest, not stew) Stew. But it still turned out delicious! So gather up your ingredients-a sweet potato, some garlic, a lime, bell peppers, some red rice, vegetable broth, sweet onions, diced tomatoes, and black beans- and let’s get to work!
Start by cooking the rice in the vegetable broth. You’ll also want to cut up the sweet potato and steam it in the vegetable steamer.
Cook the peppers, garlic, and onions in a pan until they are brown.
Once the peppers and onions are browned, add the black beans to the pan (while on low heat). Mix them in to warm them.
Lastly, add the diced tomatoes to the pan and stir those in to heat them up.
Once the rice is cooked, that’ll be the base for your dish.
Top the rice with the mixture from the pan and the sweet potatoes. Squeeze some lime on top of it and your Midwest Sweet Potato Not-Stew is ready to eat!
