Cauliflower, Sweet Potato & Butternut Stew

This post is sponsored by Muir Glen and TheFeedfeed, but all opinions are my own.

As far as pantry essentials go, a tin of tomatoes tops the list. They can be used in countless ways, from a simple three ingredient tomato soup (perfect for dunking a grilled cheese into,) to a sauce for pasta or poaching eggs, or in this case,

The versatility of tomatoes means you can experiment, use your senses, (play some #kitchenimprov!) and have fun. And starting today (January 22nd through February 4th 2020 ) you can get 10 for 10! Make it a New Year’s resolution to stock your pantry and get 10 cans for $10. I stocked up at my local food coop, the Flatbush Coop on Cortelyou Road. It’s a great store because you don’t have to be a member (though you do save more if you join) like so many coops out there. It’s been a fixture in the neighborhood for decades and I love going there for all my basics & essentials–especially bulk dry goods and other things I can have on hand to pull together a quick one-off meal.

This warming one pot meal this is quick and easy to pull together. It also lasts a while in the fridge so makes perfect leftovers for taking to work or dinner another night. A crowd pleaser, this dish is perfect to put on the stove before a group arrives, make up some rice or quinoa as friends sip pre-dinner drinks and then bring it to the table. Have people garnish with grated cheddar, Greek yogurt, fresh parsley, chives or scallion.

What you'll need:

1 butternut squash

1 sweet potato

garlic (1-5 depending on size and your preference)

1 onion

1 bell peppers

1 small head cauliflower (or about half of a larger one)

1 14.5oz can of organic diced Muir Glen tomatoes

cumin (to taste but start with a half teaspoon)

paprika (to taste but start with a half teaspoon)

1 bay leaf

harissa paste (to taste and optional)

water, chicken or vegetable stock

What you'll do:

1) Do all your prep: Cube all the vegetables to bite sized pieces and set aside in a large bowl. Chop the onions and garlic and get started in a large pot with a generous glug of olive oil with the spices. Allow to cook for about 5 minutes until beginning to turn translucent and fragrant.

2) Add the pepper, squash, cauliflower, potato, and the can of diced Muir Glen tomatoes. Rinse the can out and add that in so to get all the liquid out of the can.

3) Add the harissa (if using) and season well with salt and pepper, stir well to combine, bring to a boil, and then cover and reduce to a simmer for about 20 minutes, or when everything is fork tender. Taste and adjust seasoning.

4) Serve alone, or my favorite way is to serve over quinoa with some grated cheddar or Greek yogurt.

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