Sustenance Stew with Sweet Potatoes and Swiss Chard

Ingredients

• 2 medium heads cauliflower, cut into florets
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, plus more to taste
• 1 tablespoon grapeseed oil or extra-virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 teaspoons minced garlic
• 3 cups vegetable broth
• 2 cans whole tomatoes with their juice
• 1 1/2 tablespoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 4 cups peeled and roughly diced orange-flesh sweet potatoes
• 3 cups chopped broccoli florets
• 4 cups Swiss chard, stalks removed, leaves cut into ribbons
• 1/3 cup roasted almond butter
• 1/2 cup loosely packed finely chopped cilantro
• 1 medium avocado, pitted, peeled, and sliced
• 1/2 cup sliced raw almonds
• 1/4 cup shelled hemp seeds
• 1 tablespoon chia seeds, black or white
• 1/4 cup pea greens
• Blender

Directions

1. Start the cauliflower rice by heating the oven to 375 degrees F (180 degrees C). Cover a large baking sheet with parchment paper or a silicone liner.
2. Add the cauliflower florets to a food processor and pulse about 5 times, stopping when the pieces look like couscous. Work in two batches if the bowl is crowded. Scrape the cauliflower into a large bowl, then mix in the oil and 1 teaspoon of salt until everything is evenly coated.
3. Spread the cauliflower “rice” on the prepared baking sheet and roast for 15 minutes. Toss it with a spatula or wooden spoon, then return it to the oven for another 15 minutes, until it starts taking on color. Leave it aside until you are ready to plate.
4. For the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt, and cook for about 5 minutes, stirring as needed, until the onion turns soft and translucent.
5. While the onion cooks, put the broth, tomatoes, ginger, and red pepper flakes in your blender. Pulse a few times on low, just until the mixture is roughly broken up and combined, not smooth. Pour this mixture into the pot with the onion, then stir in the chopped sweet potatoes.
6. Turn the heat to high and bring the pot to a boil. Reduce the heat to medium, add 1/2 teaspoon of salt, and cook uncovered for about 15 minutes, stirring now and then, until the sweet potato is barely tender.
7. Add the broccoli and let it simmer for another 5 minutes. Stir in the chard and almond butter, then continue simmering for another 5 minutes, just until the chard wilts.
8. At this point, the liquid should be mostly absorbed and the vegetables should look creamy. Mix in the cilantro, then adjust the salt to taste.
9. To serve, divide the cauliflower rice evenly among bowls, then spoon the stew beside it or over it. Add the avocado and sliced almonds on top, sprinkle with the hemp seed and chia seed boosters, and finish with the pea greens booster.