Kale, Yellow Squash, and Sweet Potato Stew

VEGKITCHEN
17Ingredients
75Minutes
130Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 red onion (medium-large, chopped)
  • 3 cloves garlic (minced)
  • 3 sweet potatoes (medium, peeled and diced)
  • 32 ounces low sodium vegetable broth (carton)
  • 4 cups water (with 2 vegetable bouillon cubes)
  • 10 ounces 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 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons 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

    130Calories
    Sodium11% DV260mg
    Fat4% DV2.5g
    Protein8% DV4g
    Carbs8% DV24g
    Fiber20% DV5g
    Calories130Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium700mg20%
    Protein4g8%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars7g14%
    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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