This recipe is part of East Side Table’s Budget Bites meal plan. Plan ahead and meal prep – and skip the Roasted Sweet Potatoes, Crispy Chicken Thighs, and Cilantro Lime Vinaigrette portions of this recipe.
Ingredients
- 1 large white onion
- 1 lime
- 1 28 oz. can tomatoes
- 2 Tbsp. taco seasoning
- cilantro lime vinaigrette Can use leftover vinaigrette from Day 1 of Family Meals Meal Plan
- 2-3 cups zero-waste chicken stock Find the recipe for this in the Family Meals Meal Plan, linked below. OR replace with premade chicken stock.
- 1 can pumpkin puree
- 1 can coconut milk
- 1 tbsp oil, salt and pepper
Roasted Sweet Potatoes
- 2 sweet potatoes
- 3 tbsp oil
- salt and pepper
- garlic optional, to taste
- paprika optional, to taste
Crispy Chicken Thighs
- 4 chicken thighs
- 1 1/2 tbsp oil
- 2 tsp garlic powder
- salt and pepper to taste
Cilantro Lime Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp chopped cilantro
- lime zest to taste
- lime juice to taste
- salt and pepper to taste
Servings:
Units:
Instructions
Roasted Sweet Potatoes
- Heat oven to 400°F.
- Peel 3 sweet potatoes and dice into 1/2″ cubes.
- Toss sweet potatoes with 1 Tbsp. oil and seasonings of your choice (salt and pepper, garlic, paprika, etc.).
- Place directly on a baking sheet and roast 20 minutes, or until caramelized and fork-tender.
Crispy Chicken Thigh
- Heat oven to 400°F.
- In a small bowl, make a seasoning paste by whisking together 3 Tbsp. oil, 4 tsp. garlic powder, and salt and pepper.
- Place chicken thighs in mixture and coat each thigh with the seasoning paste.
- Bake until internal temperature reaches 165°F, about 35-40 minutes.
- Shred meat off chicken thighs. Set aside to be added to stew.
Cilantro Lime Vinaigrette
- In a small bowl, combine 6 Tbsp. olive oil, 3 Tbsp. chopped cilantro, lime zest and juice, and salt and pepper to taste.
- Whisk together to make vinaigrette. (Or add all ingredients to a blender and blend until smooth.)
Making the Stew
- Peel and dice onion. Slice lime in half and juice.
- Heat 1 Tbsp. oil in a pot over medium-high heat. Once shimmering, add onion and sauté until translucent. Add roasted sweet potatoes and cook an additional 2-3 minutes.
- Add tomatoes, taco seasoning, and chicken stock.
- Bring to a boil, reduce heat to low, and allow to simmer for 5 minutes for flavors from taco seasoning to open up.
- Stir in pumpkin, coconut milk, leftover vinaigrette and shredded chicken thigh meat. Cover and return to a simmer, cooking for 5-10 minutes to allow flavors to develop.
- Serve soup in bowls and add lime juice and salt and pepper to taste. Enjoy!
Recipe Notes
Meal plan this recipe! Find prepped recipes for multiple ingredients, and some more meals to make with the Family Meals Meal Plan.
Recipe by East Side Table.
East Side Table is comprised of 13 community organizations working together to make cooking at home easier for our East Saint Paul community. By empowering individuals to improve food skills, awareness, and access to healthy foods, we can also improve the overall health and well-being of the East Side.
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