Ingredients
Scale
- 1 pound cassava and yams, peeled, and cut into large chunks
- Organic Cooking spray
- 1 small onion, chopped
- 1 red bell pepper, cut into strips
- 3 tomatillos, chopped
- 2 tablespoons fresh ginger, chopped
- 1/2 cup chopped chives
- 2 garlic cloves, minced
- 1 can (14 ounces) whole tomatoes with juice
- 1 tablespoon chopped basil
- 1 tablespoon fresh thyme
- 1 plantain, completely ripe, diced
- 32 ounces vegetable broth
Instructions
- Steam the cassava and yams over high heat until tender. Remove and set aside.
- Heat cooking spray in a sauté pan, then add onion and pepper.
- Sauté until fragrant, about three minutes.
- Add chives, garlic, ginger, and tomatoes, breaking the tomatoes with the back of spoon.
- Add the basil and thyme and cook covered for an additional 10 minutes over low heat.
- Season with salt and freshly ground black pepper.
- Stir in steamed cassava and yams, plantain, tomatillos, and combine.
- Add broth and cook for one to two minutes more. The consistency should be like a stew.
- Serve warm or cool.
Notes
*Each one-cup serving has: 252 calories, 59 g carbohydrate; 5 g protein, 1 g fat
*Recipe featured in Runners World Mag, my Tropical Diet Book (2004) and in my upcoming book, Legally Lean: Sports Nutrition Strategies for Optimal Health & Performance (Fall 2014)
Nutrition
- Serving Size: 1 cup