Yield: 6 Servings
- 1 cup Carrots, Peeled, Diced ¼”
- ¾ cup Large Yellow Onion, Trimmed, Diced ½”
- 1 ½” cup Zucchini, Diced ¼”
- 1 ½” cup Yellow Squash, Diced ¼”
- 1 cup Green Bell Pepper, Seeded, Diced ½”
- 1 cup Yukon Gold Potatoes, Peeled, Diced ½”
- 1 Tbs. Garlic, Minced
- 1 8 oz can 8 Diced Tomato in Juice
- 1 can Garbanzo Beans, Drained, Rinsed
- ½ cup Seedless Golden Raisins
- 2 cup Water
- ½ tsp. Kosher Salt
- ½ tsp. Ground Black Pepper
- ¼ tsp. Ground Turmeric
- ¼ tsp. Ground Cinnamon
- 2 Pinch Crushed Chili Flakes
- 2 Ea. Whole Cloves
- 1 Ea. Bay Leaf
Garnish
- ½ cup Toasted, Sliced Almonds
- 2 cup Cooked Brown Rice
- 1 cup Cilantro Pesto Sauce, Vegan
(In blender, emulsify Cilantro, Salt, Pepper, Lemon Juice and 80/20 Blend Oil)
Method
In skillet over medium-high heat, Heat 1 Tbs. 80/20 Blend Oil.
Add carrots, onions and garlic. Sauté until onion is translucent, 3-5 minutes. Stir in water, diced tomato with juice and potato. Bring to a boil. Reduce heat to simmer, 10 minutes.
Add remaining ingredients, mix until well blended. Return to a simmer. Simmer until potatoes are tender 20-25 minutes.
Discard bay leaves and cloves.
Taste for seasoning, Serve 8oz. in bowl.
Top with 4oz. brown rice, a drizzle of cilantro pesto and a heavy pinch of toasted almonds.
Nutritional Information | |
Calories | 360.81 cal |
Calories from Fat | 135.81 cal |
Total Fat | 15.09g |
Saturated Fat | 1.68g |
Trans Fat | 0.15g |
Polyunsaturated Fat | 6.07g |
Monounsaturated Fat | 6.70g |
Cholesterol | 0.47 mg |
Sodium | 329.24 mg |
Carbohydrate | 51.03g |
Fiber | 9.48g |
Total Sugars | 15.15g |
Protein | 9.31g |