This glow-getting stew makes the ultimate do-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta carotene, that are thought to promote a healthy complexion. A complete meal in one, this bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds.
Meat eaters can replace the chickpeas in the stew with boneless skinless chicken breasts, and spice lovers can add a kick with cayenne to taste.
In large pot, heat oil over medium. Add sweet potatoes, onion, garlic, cumin, coriander, cinnamon, and salt, and sauteu0301 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, for 20 minutes, until sweet potatoes are tender and stew is thick. Stir in kale and lemon juice, cooking until kale is wilted and tender, about 3 minutes.
To serve, add a bed of warm quinoa to bowls, top with stew, and then garnish with parsley and pomegranate seeds.
This recipe is part of the Beauty From Within collection.
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