Sweet Potato Ratatouille

Makes: 4 cups Total time: 35 minutes

SAUTÉ:
1cup onion, thinly sliced1 cup
14tsp. each ground cinnamon, ground ginger, ground cumin, paprika, and cayenne pepper14 tsp.
1Tbsp. olive oil1 Tbsp.
ADD:
2cups sweet potato, peeled and cubed2 cups
1cup low-sodium chicken broth1 cup
12cup canned diced tomatoes, drained12 cup
1Tbsp. honey1 Tbsp.
Juice of ½ a lemon
STIR IN:
34cup red bell pepper, cubed34 cup
34cup zucchini, cubed34 cup
OFF HEAT, ADD:
2Tbsp. chopped fresh mint2 Tbsp.
2Tbsp. chopped fresh cilantro or parsley2 Tbsp.
14cup feta cheese, crumbled14 cup
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