Moroccan Vegetable Stew | The Leaf Nutrisystem Blog

Ingredients

• 8 oz. tempeh, crumbled
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. garlic powder
• ½ tsp. ground black pepper
• 1 inch fresh ginger, grated
• ¼ tsp. cayenne pepper
• 2 medium sweet potatoes, diced into half-inch cubes
• 2 cups Brussels sprouts, halved
• 6 cups vegetable broth, low sodium
• 3 Tbsp. tomato paste
• 1 cup unsweetened coconut milk (light, refrigerated version)
• 1 bunch kale, stems removed and cut into 1 inch pieces
• 1 Tbsp. cornstarch
• Sea salt (to taste)