Directions:
- Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
- Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.22 Kcal (1324 kJ) | ||
| Calories from fat | 96.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1337.42mg | 56% | |
| Potassium | 1031.84mg | 22% | |
| Total Carbs | 48.04g | 16% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 11.52g | 23% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.3mg | 24% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.63 Kcal (292 kJ) | ||
| Calories from fat | 21.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 16% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 1% | |
| Sodium | 294.5mg | 56% | |
| Potassium | 227.21mg | 22% | |
| Total Carbs | 10.58g | 16% | |
| Sugars | 2.06g | 37% | |
| Dietary Fiber | 1.37g | 25% | |
| Protein | 2.54g | 23% | |
| Vitamin C | 9mg | 68% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 24% | |
| Calcium | 18.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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