Sweet Potato Quinoa Stew With White Beans And Spinach

• 1 tablespoon coconut oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 large sweet potatoes or 2 small sweet potatoes, cut into 1/4 inch chunks
• 1 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1 (15 ounce) can full fat coconut milk
• 1 1/2 cups cooked navy beans, if canned rinsed and drained (or any white bean of your choice)
• 1/2 cup dry quinoa
• 4 cups spinach
• 6 -8 cups low sodium vegetable broth
• crushed red pepper flakes
• salt and pepper

1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and saute for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
4. Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!

coconut oil, yellow onion, garlic, sweet potatoes, thyme, cayenne pepper, full fat coconut milk, beans, quinoa, spinach, vegetable broth, red pepper, salt

Taken from www.food.com/recipe/sweet-potato-quinoa-stew-with-white-beans-and-spinach-519020 (may not work)