Spicy Siracha Sweet Potato Peanut Stew
If you're anything like me you've already started to whip up your cozy weeknight stews to warm up to in the cooler evenings which are foreshadowing autumn. I have to admit I am one of those "fall freaks" who gets excited by the sight of a pumpkin spice latte (although I don't drink them), the few ruffling leaves on the ground, and the colder mornings which accompany my morning runs. I love the changing of the colours on the leaves, the warming food that's been replaced for summer salad bowls, and the fresh start of a school year.
However, this year is a bit different for me. I am taking a gap year. I attended university for two full years studying business administration which I chose at 17. Although I enjoy doing the school work and the whole concept of school, I did not enjoy what I was learning. I felt trapped by the program I had established myself in and would drag myself to almost every lecture, come home and feel ultimately defeated and knew I did not want a job in the business world at the end of the day. The decision of taking a gap year was incredibly challenging for me, not in fear of what others would think but what I would think of myself, if I was going to feel like a failure, if I made the right move, and what if I didn't like the new school I would transfer to next fall? Yes, I plan on attending school again, but specializing in something I enjoy and something that I will love at the end of the day. Turning off this inner voice of self-doubt and discouragement has not come without struggle, sometimes I catch myself perpetuating negative self-talk and telling myself I can't do what I want to. However, they are just conversations in our heads that are trying to keep us in our comfort zones and telling us we are not enough, but they are just voices. We have the power to shut them off and tune into what really matters. This is a scary yet exciting time in my life which I can't wait to see where it takes me, and I am so happy to have you to share this journey with me!
Anyways! Off of the inner voice talk and school and on with this stew! YES, it's spicy as heck from the chilli powder and the kick of siracha, not to mention that it's got a creamy peanut butter is absolutely divine in this combo. This batch of coziness contains all of my favourite things- nut butter, sweet potatoes, and siracha; basically I could marry this dish. It definitely checks all the boxes for me; easy, tasty as heck, warming, big-batch, and spicy. I'd advise you to hide the crock of this from your family if you're anything like me and want to steal it all to yourself. P.S. Check out my new option of printing off my recipes (this girl's stepping up her game here!).
Print the recipe HERE
Spicy Siracha Sweet Potato Peanut Stew
2 Tbsp avocado, peanut, or olive oil
1 scallion diced
2 cloves of garlic (minced)
2-3 tsp chilli powder (depending on how spicy you like it!)
1 tsp cumin powder
1/2 tsp paprika
1 tsp harissa spice mix (optional)
1 Tbsp maple syrup
2-3 Tbsp water
1 large eggplant (cut into cubes)
3 roasted red peppers (diced, and I buy them in a glass jar)
1 28 oz can crushed tomatoes
4 Tbsp siracha
5 cups vegetable broth
1 can of chickpeas (rinsed and drained)
1/3 cup + 2 Tbsp smooth natural peanut butter
1 medium sweet potato
Method: In a dutch oven or deep sauce pan add the oil and heat the pot over medium heat. Add the onion and garlic, sauté until soft. Add the chili powder, cumin, paprika, and stir coating the scallion and garlic in the spices. Add 2-3 tbsp of water and stir in the cubed eggplant along with the roasted red peppers. Add in the can of crushed tomatoes, veggie broth, siracha, chickpeas, peanut butter, and sweet potato. Stir until well combined. Cook over low/medium heat for 30-40 minutes stirring at least every 10 minutes. Serve with bread, a dash of peanuts on top, or for extra spice lovers add more siracha. Yields 1, no I am just kidding 4-6 for the average person.