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Sweet Potato Gumbo
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Brief Description
Vegan gumbo-style stew
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Main Ingredient
Sweet Potatoes
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: elizabethjane
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Posted On: May 13, 2018
Number of Servings:
Ingredients:
- 1 cups - uncooked wild rice
- 3 cups - water
- 3 cups - peeled and cubed sweet potatoes
- 2 tablespoons - olive oil
- 1 - large yellow onion, chopped
- 4 cloves - garlic, minced
- 2 stalks - celery, chopped
- 1 - large green bell pepper, chopped
- 3 cups - cooked kidney beans
- 1 tablespoons - dried thyme
- 1 tablespoons - paprika
- 1/2 teaspoons - sea salt
- 1/4 teaspoons - ground black pepper
- 1/8 teaspoons - cayenne
- 1 1/2 cups - diced tomatoes with their juices
- 2 tablespoons - tomato paste
- 1 tablespoons - red wine vinegar
- 4 cups - vegetable stock
- 2 whole - bay leaves
- 1 tablespoons - arrowroot dissolved in 1 tablespoon of cold water
- 6 dashes - hot sauce
- 1/2 cups - chopped scallions
- 1 cups - uncooked wild rice
- 3 cups - water
- 3 cups - peeled and cubed sweet potatoes
- 2 tablespoons - olive oil
- 1 - large yellow onion, chopped
- 4 cloves - garlic, minced
- 2 stalks - celery, chopped
- 1 - large green bell pepper, chopped
- 3 cups - cooked kidney beans
- 1 tablespoons - dried thyme
- 1 tablespoons - paprika
- 1/2 teaspoons - sea salt
- 1/4 teaspoons - ground black pepper
- 1/8 teaspoons - cayenne
- 1 1/2 cups - diced tomatoes with their juices
- 2 tablespoons - tomato paste
- 1 tablespoons - red wine vinegar
- 4 cups - vegetable stock
- 2 whole - bay leaves
- 1 tablespoons - arrowroot dissolved in 1 tablespoon of cold water
- 6 dashes - hot sauce
- 1/2 cups - chopped scallions
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place wild rice and water in a pot or rice cooker. Bring to boil, reduce heat and simmer covered until water is absorbed (about 40 minutes). Remove from heat and set aside to cool slightly. Fluff with wooden spoon when cool.
Meanwhile, place sweet potatoes in bowl, drizzle with 1 tablespoon olive oil and spread in single layer on prepared baking sheet. Roast 20 minutes or until caramelized and soft (time will vary depending on size of cubes). Remove from oven and set aside.
In large Dutch oven over high heat, brown onion, garlic, celery and bell pepper in remaining tablespoon of olive oil until soft (3 minutes). Reduce heat to medium, add kidney beans, thyme, paprika, salt, pepper and cayenne and stir. Add tomatoes, tomato paste, vinegar and vegetable stock and stir to combine all ingredients. Submerge bay leaves and bring soup to boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Add roasted sweet potatoes to soup and stir in dissolved arrowroot. Simmer 2 minutes longer, then remove from heat. Discard bay leaves and season with hot sauce.
Place a spoonful of wild rice in the center of each soup bowl, ladle gumbo around rice and serve topped with chopped scallions.
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