Chef Tip: For easy, tasty variations, substitute butternut or acorn squash for the sweet potato. For a sweeter stew, double the sweet potato and omit the zucchini/yellow squash.
1. Heat a large saucepan coated with cooking spray over medium-high heat. Add sweet potato and red onion; saute 4 minutes or until potato begins to brown.
2. Stir in zucchini and vegetable broth. Bring to a simmer and cook 5 minutes or until potato is tender.
3. Add The Original Quinoa & Kale Blend and roasted red pepper: cook 1 minute or until heated through.
4. Garnish with optional toppings as desired.