Slow-Cooker Peanut-Sweet Potato Stew

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
71%
Slow-Cooker Peanut-Sweet Potato Stew
320 min.
4
455kcal

Suggestions


Are you ready to indulge in a hearty and wholesome meal that warms both the body and soul? Look no further than this Slow-Cooker Peanut-Sweet Potato Stew! Perfectly suited for vegetarians and vegans alike, this dish is not only gluten-free and dairy-free but also boasts a remarkable health score of 71, making it a guilt-free choice for any meal of the day.

Imagine the delightful aroma of sweet potatoes and spices wafting through your kitchen as this stew simmers away in your slow cooker. With a rich blend of creamy peanut butter, vibrant diced tomatoes, and a medley of spices, each bite is a burst of flavor that will leave you craving more. The combination of sweet potatoes and protein-packed peanut butter creates a satisfying dish that is both filling and nutritious, with a caloric breakdown that keeps your health goals in check.

This stew is not just a meal; it’s an experience. Whether you’re serving it for lunch, dinner, or as a main course, it’s sure to impress family and friends alike. Plus, with a preparation time of just 320 minutes, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day. So grab your slow cooker and get ready to enjoy a deliciously healthy dish that’s as easy to make as it is delightful to eat!

Ingredients

  • 14.5 oz canned tomatoes diced canned
  • 0.5 cup crunchy peanut butter 
  • 0.5 teaspoon ground allspice 
  • 1.5 teaspoons ground cumin 
  •  onions red thinly sliced
  • servings salt and pepper 
  • lb sweet potatoes peeled
  • sprigs plus fresh chopped

Equipment

  • bowl
  • slow cooker

Directions

  1. Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
  2. Just before serving stew, stir in chopped parsley and peanut butter.
  3. Serve hot in bowls.

Nutrition Facts

Calories455kcal
Protein11.72%
Fat31.41%
Carbs56.87%

Properties

Glycemic Index
43.75
Glycemic Load
26.37
Inflammation Score
-10
Nutrition Score
29.241304604904%

Flavonoids

Apigenin
2.72mg
Luteolin
0.08mg
Isorhamnetin
4.13mg
Kaempferol
0.58mg
Myricetin
0.28mg
Quercetin
16.77mg

Nutrients percent of daily need

Calories:454.8kcal
22.74%
Fat:16.79g
25.83%
Saturated Fat:2.59g
16.18%
Carbohydrates:68.38g
22.79%
Net Carbohydrates:55.46g
20.17%
Sugar:20.24g
22.49%
Cholesterol:0mg
0%
Sodium:616.37mg
26.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.1g
28.2%
Vitamin A:32514.35IU
650.29%
Manganese:1.5mg
74.75%
Fiber:12.91g
51.65%
Vitamin B6:0.87mg
43.34%
Potassium:1449.11mg
41.4%
Copper:0.76mg
37.95%
Vitamin B3:7.09mg
35.45%
Magnesium:140.82mg
35.2%
Vitamin K:30.56µg
29.11%
Vitamin C:22.82mg
27.66%
Phosphorus:271.03mg
27.1%
Vitamin E:3.96mg
26.38%
Vitamin B5:2.57mg
25.67%
Iron:4.1mg
22.78%
Vitamin B1:0.33mg
22.14%
Folate:85.72µg
21.43%
Vitamin B2:0.25mg
14.92%
Calcium:146.95mg
14.69%
Zinc:2.05mg
13.67%
Selenium:5.08µg
7.26%
Source:My Recipes