Ingredients
- 1 plantain banana, sliced
- 1 medium sweet potato, peeled and sliced
- 1 cup shredded cabbage
- 1 medium carrot, peeled and sliced
- 1 yellow onion, chopped
- 2 stalks celery, sliced
- 3 small red potatoes peeled, cubed
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 5 heads bok choy, trimmed
- 2 tablespoons tomato paste
- 2 tablespoons tamari (soy sauce)
- 2 tablespoons olive oil
- 2 tablespoons coconut oil, add more if needed
- 2 bay leaves
- salt and pepper to taste
Instructions
- Heat a pan with coconut oil. On one side of the pan, add the banana slices and the on the other side add the sliced sweet potato. Fry for 3 minutes each side or until they turn golden brown. Set aside.
- Use the same pan, wipe with paper towel, heat and add olive oil. Saute garlic and onion, cook until the onion is translucent. Add celery, carrots, cabbage, and potatoes, season with tamari, salt, and pepper, stir to mix well. Add the tomato paste, vegetable broth and bay leaves, stir, lower the heat, cover, and simmer for 5 minutes or until the potatoes are tender.
- Add more vegetable broth if you want it soupy and adjust the seasonings. Add more tomato paste if needed.
- Add the bok choy, bananas and sweet potatoes, stir to combine well, cook until well heated and the bok choy are wilted. Remove the bay leaves before serving. Serve with steamed brown rice.
- Note: add garbanzo beans or white beans for protein