This stew is perfect for the aftermath of the holiday season. If you didn't get your monthly dose of kale and quinoa in December, no worries. If you've never consumed any of dose of kale or quinoa, also no worries. January is the month to make up for it.

This stew packs in the health, but it isn't completely heartless; sweet potato makes this meal comforting and satisfying. Protein from the quinoa provides long lasting energy while kale promises immortality. Raise your bowl to the New Year.

What:

sweet potato

kale

onion

garlic

quinoa

soy sauce

vegetable broth

balsamic vinegar

olive oil

salt & pepper

How:

Dice onion and sweet potato. Crush garlic. Chop kale.

Sauté diced onion in a pot over medium heat.

Once onion has softened, add garlic and sauté briefly.

Add vegetable broth into pot and bring to a simmer.

Season with soy sauce, balsamic vinegar, salt, pepper, and olive oil.
Stir in sweet potato and quinoa and cook until both are tender.

Add in kale and simmer until wilted.

What did I use and why?

I used Better than Bouillon's No-Chicken soup base for the vegetable broth. This broth is particularly savory and makes a bowl of vegetables taste a lot more exciting than it really is.