Sweet Potato Quinoa Stew With White Beans And Spinach - cooking recipe

Ingredients

1 tablespoon coconut oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 large sweet potatoes or 2 small sweet potatoes, cut into 1/4 inch chunks
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 (15 ounce) can full fat coconut milk
1 1/2 cups cooked navy beans, if canned rinsed and drained (or any white bean of your choice)
1/2 cup dry quinoa
4 cups spinach
6 -8 cups low sodium vegetable broth
crushed red pepper flakes
salt and pepper

Preparation

Heat the coconut oil in a large soup pot over medium heat. Add the onion and saute for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!