Stewed Veggies and Sweet Potato

I’ve been cooking at home a lot lately and while I’m neither a vegetarian nor vegan by any definition, the eating habits related to each are something I’m trying to stick to more regularly. Additionally, Johnny and I have frequented the farmer’s market and have been stocking up with veggies for the week. So last week I looked in the fridge and cooked up dinner based on what was left from the previous trip… the result was wonderful even if the pictures don’t do much justice.

Although my measurements weren’t quite exact, I’ve done my best to write the recipe below.

Veggies Veggies cooking Veggies and beans Plated

Stewed Veggies and Sweet Potato

2-3 beefsteak tomatoes, chopped into large pieces
¼ large white onion, chopped (or half of a small onion)
1 bell pepper, chopped (mine was yellow, but it can be any variety)
1 Tbsp minced garlic
1 lb of okra, sliced (a handful or two)
Dried Basil and Oregano to taste
Salt and Pepper to taste
1 sweet potato
1 can black beans

Peel the tomatoes and chop your veggies. Then heat 1-2 Tbsp oil (I always cook with coconut oil) in a Dutch oven or midsize pot over medium-high heat. Add onions, bell pepper and garlic, and sweat 2-3 minutes or until soft. Stir in the tomatoes and okra, and sprinkle basil, oregano, salt and pepper to taste. Turn the heat down to medium-low and let everything stew with the lid on, 10-15 minutes. Meanwhile, cook your sweet potato (I did mine in the microwave, first stabbing it with a fork a few times and then cooking it for 4-5 minutes). Add black beans to the veggies and cook a few minutes longer until warm. Serve veggies over half of the sweet potato and enjoy!

Serves two, with heaping amounts of vegetables.

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