Stewed Sweet Potatoes with Chipotle Peppers

Ingredients:

• 1 teaspoon cumin seeds
• 1 tbsp. l. olive oil
• 2 large rainbow carrots, cut into 2cm half-moons.
• 1 large yellow onion, diced
• 2 large sweet potatoes (about 1 kg), cut into 2.5 cm pieces.
• 6 cups kale (about 450g), tough ends trimmed, leaves and stems chopped
• Juice of 1 Navelina orange (about 1/3 cup)
• 1 tbsp tomato paste
• 1 tbsp dark brown sugar
• 1 chipotle pepper in adobo sauce, seeded and chopped + 1 tablespoon adobo sauce, optional
• 1.5 cups vegetable broth
• 2 cups cooked brown rice, for serving (optional)
• 2 radishes, cut into strips
• 1/4 cup fresh cilantro, chopped

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 175°C.
2. Heat a large Dutch oven or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until fragrant, about 1 minute. Add the olive oil, carrots, and onion and toast, stirring frequently, until the carrots are tender and the onion is translucent, 3-4 minutes. Add the sweet potatoes and 1 teaspoon of salt and toss to coat with the oil and seeds. Cook until the sweet potatoes begin to soften slightly around the edges, about 5 minutes.
3. Add the kale and 1 teaspoon of salt and let it wilt slightly, another 2 minutes. While the kale is simmering, stir in the orange juice, tomato paste, brown sugar, and chipotle peppers. Add the adobo sauce, if using. Pour the mixture into the pan. Stir in and bring to a boil. Taste and add more salt, if desired.
4. Cover and bake for 30 minutes. Remove the lid, stir, and bake, uncovered, until the sweet potatoes are very tender, another 30 minutes. Serve over a bed of brown rice, garnished with radishes and cilantro, if desired.