Sweet Potato Ratatouille

Makes: 4 cups Total time: 35 minutes

1cup onion, thinly sliced1 cup
14tsp. each ground cinnamon, ground ginger, ground cumin, paprika, and cayenne pepper14 tsp.
1Tbsp. olive oil1 Tbsp.
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
34cup red bell pepper, cubed34 cup
34cup zucchini, cubed34 cup
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