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Kale, Yellow Squash, and Sweet Potato Stew
VEGKITCHEN17Ingredients
75Minutes
130Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. olive oil
- 1 red onion (medium-large, chopped)
- 3 cloves garlic (minced)
- 3 sweet potatoes (medium, peeled and diced)
- 32 oz. low sodium vegetable broth (carton)
- 4 cups water (with 2 vegetable bouillon cubes)
- 10 oz. kale (bunch, curly or lacinato)
- 1 yellow summer squashes (medium or 2 small, diced)
- 2 hot chile peppers (fresh, such as jalapeño, seeded and minced, optional)
- 3 tomatoes (medium ripe, diced)
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. chili powder
- salt
- freshly ground pepper
- 1/4 cup fresh cilantro (minced, or parsley, or more, to taste)
- cooked brown rice (or quinoa, optional)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium700mg20% |
| Protein4g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A300% |
| Vitamin C130% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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