Vegan Sweet Potato and Peanut Stew with Coconut Rice

Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic, ginger, and red bell pepper. Cook for another 2 minutes, until fragrant.

Add the sweet potatoes, vegetable broth, soy sauce, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the sweet potatoes are tender.

Stir in the peanut butter until fully dissolved and the broth is creamy. Simmer for another 5 minutes.

Add the spinach and cook until wilted, about 2 minutes.

Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed.

While the stew is simmering, prepare the coconut rice. Combine the rice, coconut milk, and water in a pot or rice cooker. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Serve the stew hot over the coconut rice. Garnish with chopped roasted peanuts.