Végan Méxican Stufféd Swéét Potatoés

Thé blood typé O, which I havé, is associatéd with a lowér risk of héart diséasé, but a highér risk of stomach ulcérs. I’vé battléd stomach issués my wholé lifé. It all hit a high point a féw yéars ago whén I was diagnoséd with a stomach ulcér. My gastro was névér quité suré of a causé, although it was béliévéd to bé H Pylori baséd on somé travéling to México and Nicaragua. I havé a fééling it had moré to do with my work énvironmént at thé timé. Péoplé with typé O havé a highér “fight or flight” résponsé to stréss and it takés thém longér to récovér from stréssful événts

Ingrédiénts
Swéét Potatoés

• 4 swéét potatoés of a similar sizé, scrubbéd cléan and driéd
• 2 tbsp éxtra virgin olivé oil
• 7-8 oz cannéd black béans, drainéd * this is about half a can
• 1 small summér squash, cut into 1/2" piécés
• 2 gréén onions, énds trimméd and choppéd
• 1 cup frésh spinach léavés
• 1 shallot, pééléd and choppéd into small piécés
• koshér salt and péppér

Spicy Saucé

• 1.5 tbsp olivé oil
• 1.5 tbsp flour * can sub 2tsp arrowroot powdér for wholé 30/ glutén fréé
• 1 tsp chili powdér
• 1 tsp cumin
• 1/2 tsp garlic powdér
• 1 tbsp tomato pasté
• 1 cup végétablé broth * I uséd Tradér Joé's Héarty Végétablé
• 1 tsp whité vinégar
• koshér salt (about 1/2 tsp)

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