Spicy Sweet Potatoes and Peas

(from kylerhea’s recipe box)

A quick, easy dish served over whole grains like millet, quinoa, or brown rice. Use couscous if you’re pressed for time. For variation try cauliflower instead of peas.
Total calories per serving: 198
Fat: 4 grams
Carbohydrates: 34 grams
Protein: 7 grams
Sodium: 438 milligrams
Fiber: 7 grams

Source: VRG.org

Serves 4 people

Categories: Entree, November2012, Sweet Potatoes, Vegan, Vegetarian, Whole Grains


  • One 8-ounce can tomato sauc
  • 1 cup wate
  • 2 cloves garlic, presse
  • 1 teaspoon each: coriander, cumin, chili powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon each: cardamom, cinnamon, ginger, and cayenne
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 medium sweet potatoes, washed, sliced in half, and cut into bite-sized pieces
  • 2 cups frozen peas
  • Salt to tast
  • 1/4 cup toasted cashews


  1. Combine tomato sauce, water, garlic, spices, and onion in a saucepan. Stir and cook on medium heat for 5 minutes. Add sweet potatoes and peas; cook for another 10 minutes or until fork tender. Add salt to taste. Serve over hot grains and top with toasted cashews.

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