This stew comes together quickly after the veggies are prepped. Take note to not overcook during each stage of cooking – as the yams and added cauliflower can disintegrate if you are not careful. But, hey, if they do break down too much, no harm done, now you have a nice thick(er) stew!
Ingredients
Black Beans, 2 cans rinsed
Yams, 2 Medium – cut into 1/2 “cubes
Cauliflower, 1 Medium – cut into small florets
Onion, 1 Large, diced
Garlic, 6 cloves minced
Extra Virgin Olive Oil, 2 Tbsps.
Coconut Milk, 1 can (shake well)
Broth (veggie or chicken), 1 32 oz Box ( I prefer TJ’s Low Sodium Chicken Broth)
Cumin, 1 Tbsp. + 3 tsps.
Chili Powder, 1 Tbsp. + 3 tsps.
Coriander, 1 tsp.
Paprika, 3 ½ tsps.
Siracha hot sauce3 tsps.
Lime, 1 medium- juiced
Salt and Pepper, to taste
Please buy organic whenever possible!
Preparation
Pre-heat the oven (or toaster oven) to 400ºF. Toss the cauliflower in a bit (not more than a T) olive oil, spread out on a cooking sheet and roast until tender – about 25 min. It’s okay to have some blacked bits here and there. Set aside.
Using a large stock pot, heat up the olive oil on medium/high heat and add the onion and garlic. Sweat the onion mix until translucent, salt the mix just a bit and add in the diced yams.
Set the burner on medium low, add all the spices – minus the sriracha hot sauce. Toss the mixture about over the heat for about two minutes. *If bits start to stick to the bottom, add a bit of water – not too much, this is a step to waken up the spices and slightly cook the yams. Turn off the heat.
Add the broth, about 1 cup of water, and the black beans. Stir to combine and return to heat (on medium/low) Add the coconut milk, sriracha, and roasted cauliflower, stir to combine, then add the lime juice.
Now is the time to add more salt – you may need a good tablespoon or more – I used sea salt, but kosher salt will work as well. Add about 10 grinds of pepper. Taste for seasoning. It is perfectly fine to add a bit more seasoning (I use ¼ tsp. at a time). Most soups and stews come out a bit differently (spice wise) depending on a variety of factors; e.g. using organic spices versus non -organic, the type/brand of broth (veggie broth vs. chicken), variations in salt amounts in canned beans, etc.
*Optional:
Add shredded (pre-roasted chicken) - I did with as I had a lot on hand
Top with lime/cilantro “sour cream”
(mix 3 Tbsps. Goat yogurt, 2 Tbsps. Goat Cream Cheese, 1 Tbsp. fresh lime juice, 1 Tbsp. chopped fresh cilantro OR 1 tsp. ground coriander, a dash of salt and ground pepper)