gluten free, vegetarian, vegan, dairy free, one dish meal

What You’ll Need:

1 Tbsp olive oil

¾ large red onion, minced

½ tsp black pepper

2 tsp sea salt

4 c veggie broth

1 c filtered water

1 large sweet potato, diced

8-ish ounces baby kale (or 1 bunch kale, torn from stem)

1 (14.5) ounce can chopped tomato, no sugar added

1 can kidney beans, drained & rinsed

1 box seed crackers

Saute onion in olive oil, salt & pepper until aromatic.

Add remaining ingredients. Bring a boil, then reduce to a simmer.

Cook for about 25 minutes, or until sweet potatoes are tender.

Ladle into (4) glass Tupperware containers or jars for easy grab & go lunches throughout the week, or store entire pot, covered, in the fridge for quick meals.

Enjoy with seed crackers!

Serves 4.