Sweet Potato Ratatouille
Makes: 4 cups Total time: 35 minutes
|1||1cup onion, thinly sliced|
|1⁄4||1/4tsp. each ground cinnamon, ground ginger, ground cumin, paprika, and cayenne pepper|
|1||1Tbsp. olive oil|
|2||2cups sweet potato, peeled and cubed|
|1||1cup low-sodium chicken broth|
|1⁄2||1/2cup canned diced tomatoes, drained|
|Juice of ½ a lemon|
|3⁄4||3/4cup red bell pepper, cubed|
|3⁄4||3/4cup zucchini, cubed|
|OFF HEAT, ADD:|
|2||2Tbsp. chopped fresh mint|
|2||2Tbsp. chopped fresh cilantro or parsley|
|1⁄4||1/4cup 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.
Per cup: 169 cal; 6g total fat; 230mg sodium; 26g carb; 3g fiber; 5g protein