Peanut Butter Stew With Sweet Potato, Carrot And Green Beans

• 1-1/2 cup Brown Rice
• 3 cups Water
• 1 teaspoon Extra Virgin Olive Oil
• 1 whole Large Onion, Chopped
• 2 whole Large Carrots, Chopped
• 1 whole Large Red Bell Pepper, Diced
• 10 ounces, weight Sweet Potato, Diced
• 1 clove Ginger, grated
• 5 ounces, weight Green Beans, Chopped
• 2 cups Carrot Juice
• 1 dash Chili Powder
• 1/4 cups Chunky Peanut Butter
• 1 whole Lime, Juiced
• 1 teaspoon Paprika Powder
• 1 teaspoon Sea Salt
• 2 whole Medium Tomatoes, Diced
• 1 teaspoon Turmeric Powder

1. In a big pot, boil rice in water until soft for about 30-40 minutes.
2. Preheat coconut oil in a big pot and saute onion for about 5 minutes. Add carrots, bell pepper, sweet potato, ginger and green beans. Fry for another 5 minutes.
3. Add remaining ingredients (except the rice) to the pot and simmer over medium heat for about 30 minutes until vegetables are soft. Adjust seasoning to taste and serve with brown rice.

brown rice, water, olive oil, onion, carrots, red bell pepper, weight sweet potato, clove ginger, green beans, carrot, chili powder, ubc, paprika powder, salt, tomatoes, turmeric

Taken from tastykitchen.com/recipes/soups/peanut-butter-stew-with-sweet-potato-carrot-and-green-beans/ (may not work)