This glow-getting stew is the ultimate make-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta-carotene, that are thought to promote a healthy complexion. This bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds.
Ingredients
2 Tbsp extra-virgin olive oil
2 medium sweet potatoes, peeled and cut into
1 inch pieces
1 onion, diced
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp fine-grain salt
2 Tbsp tomato paste
2 cups cooked chickpeas, drained
and rinsed if canned
2 1/2 cups vegan low-sodium vegetable stock
1 small bunch lacinato kale, de-stemmed and torn
2 Tbsp lemon juice
2 cups cooked quinoa, warm
1/2 cup roughly chopped fresh parsley
1/4 cup pomegranate seeds
Directions
In large pot, heat oil over medium. Add sweet potatoes, onion, garlic, cumin, coriander, cinnamon, and salt and sauté until vegetables begin to soften, about 8 minutes.
Stir in tomato paste, followed by chickpeas and stock. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring a few times, until sweet potatoes are tender and stew is thick, about
20 minutes.
Stir in kale and lemon juice. Cook until kale is wilted and tender, about 3 minutes.
To serve, add a bed of warm quinoa to 4 bowls, top with stew, and garnish with parsley and pomegranate seeds.
