Chorizo Sweet Potato Stew

This was tasty! And warm! And filling! And Hearty! And healthy! - ya like my retro, festive glasses?!?!

We married this stew with brown rice to cut the spice. But it was also fine all on its own. 

Ingredients: 

1 Tablespoon of oil

1 onion, chopped

1 garlic clove, minced

2 cups of chopped kale

2 cups of spinach

1 32 Oz of broth 

The juice of 1 lime

Salt

1 package of soy chorizo, pulled out from the skin

1 sweet potato, chopped

1 can of diced tomatoes 

1/4 cup of chopped sundried tomatoes 

1 cup of Brown rice

Salt/seasonings 

• In a pot Sauté the onion in oil for 2-3 minutes on medium heat.  
• Add the garlic for just a minute to release the aromas. 
• Add the kale, spinach and lime juice. Add salt to taste. Sauté for 2 minutes. 
• Add the chorizo, sweet potato, tomatoes, 2 cups of broth, sun-dried tomatoes and salt to taste. 
  
• Stir and Bring to a boil. Cover, turn down to low, and cook for 20 minutes. 
• In a small pot, add the rest of the broth, 1 cup of brown rice, a bit of oil, and salt/seasonings (whatever you like - we added salt and garlic powder). 
• Bring to a boil. Cover, turn down to low - medium heat, and cook for 15 minutes (or until the water is absorbed). Let sit for 5 minutes. Fluff with a fork. 
• Serve with rice on bottom and stew on top. 

**you could use regular pork chorizo but I would omit all the salt. 

**you could use any oil (coconut, vegetable, olive, etc. - we used coconut)

Here is the package of chorizo I bought