Moroccan-Inspired Sweet Potato and Spinach Stew + A Meal-Planning Giveaway!
Chickpeas, sweet potatoes, and spinach. Can’t go wrong there, am I right? (I’m totally right!) This Moroccan-Inspired Sweet Potato and Spinach Stew is warmly spiced, hearty, and rib-sticking. Plus, it’s super easy to make. I’ve included the recipe below – and insist you make it – but I’m also here today to tell you about something else really cool that I think you should know about!
This delicious plant-based stew recipe is from a new vegetarian meal planning website called Green Plate Club.
My fellow blogging friend Kiersten built this new service, and I wanted to share it with you today because it’s THE BOMB. (Do people still say that? Well, I still do, apparently!)
This is not a sponsored post; I really just wanted to share with all of you because it’s such a great new resource.
Every week, you get access to three new meal plans: Vegetarian (lacto-ovo), vegan, or flexitarian for those who aren’t vegan or vegetarian but would like to incorporate a few more plant-forward dinners into their lives. I think the flexitarian plan is perfect for mixed-diet families!
- Green Plate Club meal plans and printable shopping lists are SUPER lean. And I don’t mean without fat, I just mean that no food goes unused. We did one of the vegan meal plans last week and the only thing I had left over was a bit of parsley! It was a revelation.
- Tips are included for Sunday meal prep, but it’s easy stuff that doesn’t take too long and isn’t a must – not this lose-an-entire-day-to-meal-prep stuff that just doesn’t work for me.
- The meal plans are EFFICIENT, with awesome, realistic tips that help later on in the week. For instance, I had roasted winter vegetable bowls on Monday. When I cut the cauliflower for that, I also cut some up for Wednesday. When it came time to roast cauliflower as the side for Wednesday’s meal, it was all ready to go.
- The recipes are great, too! If you want a taste, just try this recipe for Moroccan-Inspired Sweet Potato and Spinach Stew below. It was my favorite of the week.
Green Plate Club is a paid membership meal planning site, but it’s a huge bargain – $6 per month, $15 for 3 months, or $50 for an entire year. Basically, I paid for a year’s membership in what I saved by not buying last-minute take-out the first two weeks.
So there’s what I wanted to share with you guys today. Check it out at GreenPlateClub.com. That is an affiliate link, by the way, which means I get paid a portion of the sale if you decide to buy a membership. Which I really appreciate, financially, but if you’d rather, just click on this non-affiliate Green Plate Club link. Either way, it’s cool!
Green Plate Club Membership Giveaway
OH! And the most exciting thing is that I am giving away ONE ANNUAL MEMBERSHIP (a $50 value) to Green Plate Club! To be entered into the giveaway, just leave a comment below telling me what your biggest challenge is when it comes to getting weeknight dinners on the table. Be sure to include your accurate email address! I will draw a name and contact the winner by email at the end of the week – giveaway ends on Friday, February 5.
Moroccan-Inspired Sweet Potato and Spinach Stew
This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach – so satisfying with a scoop of quinoa or brown rice.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small sweet potato (about 8 ounces), peeled and diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can crushed tomatoes
- 1 1/2 cup water or vegetable broth
- 5 ounces baby spinach
- 1 tablespoon harissa*
- Salt to taste
- Lemon wedges and freekeh, couscous, rice, or quinoa for serving
- Chopped parsley, for garnish (optional)
- Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
- Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
- Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
- Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
- Serve over your grain of choice with lemon wedges.
*Add more or less harissa, depending on your heat preferences.
Yield: Serves 4, Serving Size: Approx. 1 cup
- Amount Per Serving:
- Calories: 411 Calories
- Total Fat: 9g
- Saturated Fat: 1g
- Sodium: 584mg
- Carbohydrates: 79g
- Fiber: 17g
- Sugar: 13g
- Protein: 20g
Recipe from Green Plate Club// All images and text © for Kitchen Treaty.
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.