Vegetable Almond Stew
Serves 6 to 8
2 tbsp Longo’s Extra Virgin Olive Oil
1 each large onion, carrot and celery rib, chopped
2 cups Longo’s Fresh Cubed Butternut Squash or Longo’s Fresh Cubed Sweet Potatoes
1 1/2 cups chopped Swiss chard stems
1 each small red pepper and zucchini, cubed
1/3 cup Longo’s Signature 100% All Natural Smooth Almond Butter
3 cloves garlic, minced
1 tbsp minced ginger
2 tsp each Longo’s Ground Cumin and paprika
1/2 tsp each salt and pepper
1 carton (900 mL) vegetable broth
1 can (540 mL) Longo’s Petite Cut Tomatoes with Garlic and Olive Oil
4 cups shredded Swiss chard leaves
Longo’s Slivered Almonds, toasted (optional)
- •Heat oil in Dutch oven set over medium heat. Add onion, carrot and celery; sauté for 5 minutes.
- •Add squash, Swiss chard stems, red pepper and zucchini; sauté for 5 minutes.
- •Stir in almond butter, garlic, ginger, cumin, paprika, salt and pepper to coat vegetables.
- •Add broth and tomatoes; bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Stir in Swiss chard leaves; remove from heat. Garnish with slivered almonds, if using.
A dash of advice
- Protein 5g
- Fibre 3g
- Fat 10g
- Sugar 8g
- Carbs 19g
- Sodium 590mg