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Mixed Vegetable

Peanut Stew

Jessica Schultz, RD, LDN & Jackie Ferretti, RD, LDN
University of Chicago Medicine, The Center for the Surgical Treatment of Obesity
Chicago IL, USA

Preparation Time: 20 minutes Total Time: 1 hour Servings: 8, 12 oz bowls
Ingredients

● 2 cups cubed sweet potato ● 6 oz tomato paste
● 2 medium carrots cut into matchsticks ● 1/4 cup creamy peanut butter
● 1 medium red onion chopped ● ½ cup powdered peanut butter
● 1-2 inch fresh jalapeno pepper, de- ● 1/2 bunch of kale or 3 large leaves,
seeded and minced chopped
● 3 Tbsp ginger root minced ● 1 Tbsp hot sauce, we used sriracha
● 3 cloves garlic, minced ● 1, 15.5 oz package sprouted organic
● 1 Tbsp powdered turmeric tofu/ OR 8 oz cooked and shredded
● 1 tsp salt chicken
● ½ tsp black pepper (Added for flavor as ● 1/2 cup chopped peanuts (1 Tbsp per
well as increasing our body’s absorption serving)
of curcumin found in turmeric!) ● 1 small bunch fresh cilantro
● 32 oz low sodium vegetable stock
● 2 roasted red peppers blended with 2
cups water

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