Mindful Nutrition and Wellness

Jessica Miller, Holistic Health Coach

spicy sweet potato, red bean, and swiss chard stew


This was kind of a pantry-cleaning experiment, and my first time cooking with swiss chard.  I think I might like it better in cooked dishes than kale because kale can take a long time to soften.  It turned out to be quite savory, delicious, and satisfying.  I will be taking leftovers to work this week!


spicy sweet potato and swiss chard stew:

  • 1 large sweet potato
  • 1 can red kidney beans- rinsed and drained
  • 1 pint box chopped tomatoes
  • 1/2 small onion, diced
  • 1 large leaf swiss chard, chopped
  • 1 t olive oil
  • 1 T chili powder
  • 1 t cayenne pepper
  • 1 t cumin
  • 1 t fresh parsley, chopped
  • 1 t sea salt
  • 1 t freshly ground black pepper

Peel and dice sweet potato.  Boil in salted water for 20 minutes.  Save 1/4 cup cooking water.  In large skillet, add olive oil and onions- sautee 3-4 minutes.  Add cooked sweet potato, cooking water, beans, tomatoes, spices (next time I might add even more chili powder and cayenne pepper).  Stir and cook about five minutes.  Add swiss chard and parsley and simmer about 15-20 minutes.  Serve with brown rice


Author: Mindful Nutrition and Wellness

Holistic Health Coach, mindfulnutritionandwellness.com

2 thoughts on “spicy sweet potato, red bean, and swiss chard stew

  1. Pingback: meal prep sunday | Trees Grow in Brooklyn

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