gluten free, vegetarian, vegan, dairy free, one dish meal
What You’ll Need:
1 Tbsp olive oil
¾ large red onion, minced
½ tsp black pepper
2 tsp sea salt
4 c veggie broth
1 c filtered water
1 large sweet potato, diced
8-ish ounces baby kale (or 1 bunch kale, torn from stem)
1 (14.5) ounce can chopped tomato, no sugar added
1 can kidney beans, drained & rinsed
1 box seed crackers
Saute onion in olive oil, salt & pepper until aromatic.
Add remaining ingredients. Bring a boil, then reduce to a simmer.
Cook for about 25 minutes, or until sweet potatoes are tender.
Ladle into (4) glass Tupperware containers or jars for easy grab & go lunches throughout the week, or store entire pot, covered, in the fridge for quick meals.
Enjoy with seed crackers!
Serves 4.