Phase 1 | Serves 2
Prep time: 10 minutes | Total time: 35 minutes

INGREDIENTS

1 large sweet potato, cubed
½ cup diced yellow onion
2 cups broccoli florets
1 cup white beans
½ teaspoon coconut aminos, or to taste
3 tablespoons tamari
1 tablespoon birch xylitol
1 cup quinoa, cooked

DIRECTIONS

1. Place the sweet potato cubes in a pot, cover with water, and bring to a boil over medium-high heat.
   
   
2. Reduce the heat and simmer briskly for about 15 minutes or until almost tender.
   
   
3. Drain the sweet potato and set aside.
   
   
4. Add the diced onion, broccoli, and beans to the skillet and sauté in coconut aminos for 3-4 minutes. Add sweet potato and stir to mix.
   
   
5. In a bowl whisk the tamari, xylitol, and 2 tablespoons water and stir until the xylitol is completely dissolved. Pour the xylitol mixture over the vegetables and simmer for about 5 minutes, until the vegetables are tender. 
   
   
6. Serve spooned over the quinoa.

*Tip: For meat lovers, swap the white beans for 8 oz. of cubed cooked chicken.
*Tip: Because the sweet potatoes are so starchy, I like to serve this dish with just a 1/2 cup quinoa.