Impossible Burger Spicy Moroccan Sweet Potato Peanut Stew
As you can see by these little hands this is a fan favorite! Although my son thinks bananas are spice, my daughter is a foodie like her mama and won’t miss an opportunity to chow down on something scrumptious. I initially made this dish for a client, but found it so easy and tasty that I actually made it three times in one week. It pairs nicely with a side kale salad or even a glass of red wine (for you not the kids). Did I mention it’s Moroccan? Go find yourself a little Moroccan hip hop on YouTube, let the kids throw the spices in the pan with you, and make it a night of fun! Did I mention the wine? Drink up!
Recipe
Time: 45 mins, Servings: 4
½ cup red onion
3 garlic cloves, halved
1 can (28 ounces) diced tomatoes, undrained
1 cup fresh parsley leaves
1/2 cup chunky peanut butter
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 pack impossible burger patties
1 cup fresh mushrooms
⅓ cup sundried tomatoes
1 cup water
Chopped peanuts, additional parsley leaves, and pinch of red chili flakes for garnish
Instructions
In a large dutch oven sautee onion until translucent
Add garlic and stir until golden brown
Add the impossible meat and stir occasionally
stir in the remaining ingredients, minus the garnish
Cook, covered, on low for 30 mins or until potatoes are tender
If desired, top each serving with chopped peanuts, additional parsley and chili flakes
