Instant Pot® or Oven Baked Hearty Sweet Potato and Quinoa Stew

3 cups veggie broth
1 1/2 cups rice or quinoa blend
3 medium sweet potatoes, chopped
1 cup any veggies, cut up
1/2 cup golden raisins
2 inch piece fresh ginger, peeled and finely diced
1 tsp yellow curry powder
Salt and pepper to taste

If using the Instant Pot®, add all the ingredients, mix well and manually set for 12 minutes, making sure vent is on seal. If using the oven, preheat to 350 degrees. Add all the ingredients to a large bowl, mix to combine and put mixture in a casserole dish. Cover tightly with foil and bake for 1 hour.  After cooking, using either method, let stand for 10 minutes, then fluff with a fork and serve. Make a quick coconut curry sauce, or ranch dressing for drizzled topping with extra pizazz.

Healthy Facts March 2017: Instant Pot or Oven Baked Sweet Potato and Quinoa Hearty Stew

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