African Sweet Potato Stew WW )

 

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

2 cups chopped cabbage (to save time, use packaged slaw mix)

3 to 4 cloves garlic, minced

1 18-ounce can sweet potatoes, drained and chopped

1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained

1 1/2 cups tomato juice

3/4 cup apple juice

1 to 2 teaspoons grated fresh ginger root

1/4 to 1/2 teaspoon red pepper flakes

2 cups frozen cut green beans

1/3 cup natural peanutbutter

Heal oil in a large skillet over medium-high heat.

 

Add onion; Cook, stirring, until tender, about 5 minutes.

 

Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.

 

Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.

 

Reduce heat to medium-low; Cover.

 

Simmer until hot and bubbling, about 6 minutes.

 

Stir in green beans and simmer, uncovered, for 5 minutes.

 

Stir in peanut butter until well blended and hot, about 1 minute.

 

Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.