1
Heat the avocado oil in a large dutch oven or pot over medium heat.
2
Add onions, bell peppers, and jalapenos, and saute until they are soft & slightly translucent (~5-6 mins).
3
Add tomatoes and cook for about 5 mins.
4
Stir in all of the spices (salt, allspice, crushed red pepper, cumin, cinnamon, cloves, coriander, and turmeric). Stir in the ginger, garlic, lemon juice, sweet potatoes, and kidney beans.
5
Add the vegetable broth and water. Bring to a boil, then reduce heat and let simmer for ~20 mins.
6
Optional - thicken the stew by partially pureeing with an immersion or regular blender.
7
Stir in the greens and let them cook until wilted.
8
Stir in the coconut milk and green onions.