1tablespoongrapeseed oil or extra-virgin olive oil
1medium yellow onionroughly chopped
2teaspoonsminced garlicabout 2 cloves
3cups720ml vegetable broth
214.5-ounce/411g cans whole tomatoes with their juice
1½tablespoonsminced fresh ginger
¼teaspoonred pepper flakes
4cups570g peeled and roughly diced orange-flesh sweet potatoes
3cups210g chopped broccoli florets
4cups120g Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
⅓cup43g roasted almond butter
½cup14g loosely packed finely chopped cilantro
1medium avocadopitted, peeled, and sliced
½cup80g sliced raw almonds
¼cup35g shelled hemp seeds
1tablespoonchia seedsblack or white
¼cup10g pea greens
To make the cauliflower rice, preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.
Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.
To make the stew, in a large pot over medium heat, warm the oil and sauté the onion and garlic with a pinch of salt for about 5 minutes, until the onion is soft and translucent.
Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to your blender and pulse a few times on low until rustically chopped and combined but not blended.
Stir the sweet potatoes and broth mixture into the sautéed onion. Increase the heat to high and bring the mixture to a boil. Lower the heat to medium, add ½ teaspoon of salt, and simmer, uncovered and stirring occasionally, for about 15 minutes, until the sweet potato is just tender.
Add the broccoli and simmer for another 5 minutes.
Stir in the chard and almond butter and simmer for another 5 minutes, until the chard is just wilted. The broth should be absorbed and you should have a creamy vegetable dish. Stir in the cilantro and tweak the salt to taste.
To serve, spoon equal amounts of the cauliflower rice into bowls and spoon the stew next to or over the “rice.” Top with the avocado and sliced almonds and sprinkle with the hemp seed and chia seed boosters. Finish by topping with the pea greens booster.