Creamy White Bean Stew with Sweet Potato Biscuits

*The biscuits are best eaten fresh, but can be transferred to an airtight container and stored for 2-3 days. Store the stew and rice for up to 4 days in the refrigerator.*

At-home prep instructions:

1. Transfer the stew* to a pot on the stove. Cook at medium-low heat, stirring occasionally, until warm (5-7 minutes).

2. Transfer the brown rice* to a pot on the stove. Add a splash of water and cook at medium-low heat, stirring occasionally, until warm (5-7 minutes)

3. To serve, transfer to bowls and serve with sweet potato biscuits.
   

   *Alternatively, the stew can be microwaved.

Ingredients (organic whenever possible):

Wild rice, carrots, potatoes, celery, kale, onion, garlic, olive oil, vegetable broth, coconut milk, white beans, dill, lemon juice, gluten-free soy sauce, salt, pepper, sweet potato, wheat flour, vegan butter, baking powder, soy milk.

*contains soy, coconut and wheat. Omit biscuits for gluten-free (stew does not contain gluten).