Easy Fiesta Stew
Ingredients:
5 cups filtered water (add more, to get desired consistency)
1 sweet potato, cubed
1/2 yellow onion, diced
2 cloves garlic, minced
2 Tbsp tomato paste
1/2 cup sun-dried tomatoes, chopped
2 cups mushrooms, chopped.
1.5 cups cauliflower, riced (about 12 oz)
1.5 Tbsp Mexican Seasoning or Fajita Seasoning
1 Tbsp Coconut Aminos
5.4 oz can coconut cream
1 lime, juiced
1/2 cup fresh cilantro
Directions:
Chop sweet potato into small bite-sized pieces.
Chop onion , sun-dried tomatoes, and mushrooms. (You can also use frozen mushrooms!)
Mince garlic.
Rice cauliflower (can also be found in the frozen grocery section pre-riced for you!)
Add water, sweet potato, onion, garlic, tomato paste, sun-dried tomatoes, riced cauliflower, and mushrooms to a pot.
Bring pot to boil.
Add Mexican seasoning, coconut aminos, and coconut cream.
Simmer for 30 minutes, or until sweet potatoes are tender.
Pour in bowls. Sprinkle with fresh lime juice (adds so much flavor!) and fresh cilantro to taste.
Enjoy!
*1 can coconut cream contains about 30 grams of fat. This recipe makes about 5 servings, so each serving has about 6 grams of fat.
* A low-fat diet means 10-15% of calories come from fat.
* Example: On a low-fat diet, a woman who is 5’5” and 30 years old, and who weighs 150 pounds, would eat about 21 to 32 grams of fat per day. (21 grams fat = 10% and 32 grams fat = 15%).
