Sweet Potato Ratatouille

Makes: 4 cups Total time: 35 minutes

SAUTÉ:
11cup onion, thinly sliced
141/4tsp. each ground cinnamon, ground ginger, ground cumin, paprika, and cayenne pepper
11Tbsp. olive oil
ADD:
22cups sweet potato, peeled and cubed
11cup low-sodium chicken broth
121/2cup canned diced tomatoes, drained
11Tbsp. honey
Juice of ½ a lemon
STIR IN:
343/4cup red bell pepper, cubed
343/4cup zucchini, cubed
OFF HEAT, ADD:
22Tbsp. chopped fresh mint
22Tbsp. chopped fresh cilantro or parsley
141/4cup feta cheese, crumbled
Toasted pita bread or steamed couscous (optional)

Sauté onion and spices in oil in a large nonstick skillet over medium-high heat until onion softens, about 5 minutes.

Add sweet potatoes, broth, tomatoes, honey, and lemon juice. Cover and simmer 10 minutes; remove lid and cook another 5 minutes, or until potatoes are tender and liquid turns syrupy.

Stir in bell pepper and zucchini; cover and simmer until pepper and zucchini are crisp-tender, about 4 minutes.

Off heat, add herbs. Garnish each serving with crumbled feta; serve with toasted pita bread or over couscous if desired.

Nutrition Information
Per cup: 169 cal; 6g total fat; 230mg sodium; 26g carb; 3g fiber; 5g protein