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Sweet Potato n’ Lemongrass Rice Stew

Recipe courtesy of: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple.


  • 2 fresh lemongrass stalks, chopped
  • 1 large sweet onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 tablespoons sweet white miso
  • 3 tablespoons white balsamic vinegar
  • 3 red bell peppers, thinly sliced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons ginger, thinly sliced
  • 1 lb tofu, drained and cut into 1 inch cubes
  • 1 (14-oz) can diced tomatoes in juice, drained
  • 2 large sweet potatoes, cut into 1 inch cubes
  • 2 cups fresh kale, roughly chopped
  • 10 fresh basil leaves
  • 2 cups Lundberg Farms Brown Sweet Rice
  • Greek plain yogurt, for topping
  • Sea salt and pepper, to taste


  • Cook Lundberg Farms rice according to package.
  • Cook lemongrass, onion, and garlic in oil in a large pot over medium heat, stirring occasionally, until golden, approximately 55 minutes.
  • Add vegetable broth, miso, balsamic vinegar, red bell peppers, lime juice, and ginger. Cook for 20-25 minutes.
  • When rice is cooked, drain and add to the vegetable broth mixture.
  • Add in tofu, diced tomatoes, sweet potatoes, kale and basil. Cook for another 10 minutes.
  • Transfer to serving dishes. Serve with sea salt, freshly ground pepper and a dollop of Greek plain yogurt.

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Comments 1

  1. patty 22 Nov

    Cook the lemongrass and garlic and onion  for 55 minutes really? is this a typo?

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