Step 1

1 Pour the oil into a large pot over medium heat

Step 2

2 Once the oil shimmers, add the onion, garlic and 1/4 teaspoon of the salt; cook, stirring frequently, until the onion is soft, 5 minutes

Step 3

3 Stir in the broth, tomatoes and their juices, the ginger, crushed red pepper flakes and sweet potatoes

Step 4

4 Increase the heat to high; once the mixture comes to a boil, reduce the heat to medium, so the liquid is bubbling gently

Step 5

5 Add the remaining 1/2 teaspoon of salt and cook the stew, uncovered and stirring occasionally, until the sweet potatoes are just fork-tender, about 15 minutes

Step 6

6 Add the broccoli; cook for 5 minutes, then stir in the chard and almond butter

Step 7

7 Cook just until the chard is wilted, 5 minutes

Step 8

8 The stew should be creamy

Step 9

9 Stir in the chopped cilantro, then taste and add more salt, as needed

Step 10

10 To serve, divide among bowls

Step 11

11 Top with avocado slices, almonds and cilantro sprigs, if desired