Hearty Vegan Sweet Potato Stew (Printable)

A nourishing stew featuring sweet potatoes, beans, and vibrant vegetables in a tomato broth.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approximately 0.66 lbs)
03 - 2 carrots, sliced
04 - 1 large onion, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup baby spinach (optional)

→ Beans & Legumes

10 - 1 can (14 oz) cannellini or kidney beans, drained and rinsed
11 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tomato Broth

12 - 1 can (14 oz) diced tomatoes
13 - 4 cups vegetable broth
14 - 2 tbsp tomato paste

→ Spices & Seasoning

15 - 1 tsp smoked paprika
16 - 1 tsp dried thyme
17 - 1 tsp ground cumin
18 - ½ tsp ground black pepper
19 - 1 tsp salt, or to taste
20 - 1 bay leaf
21 - 2 tbsp olive oil

→ Garnish

22 - 2 tbsp chopped fresh parsley (optional)
23 - Lemon wedges (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and sliced carrots. Sauté for 5 minutes until softened.
02 - Incorporate minced garlic, diced red bell pepper, and diced zucchini. Cook for an additional 3 minutes while stirring.
03 - Add diced sweet potatoes and potatoes along with smoked paprika, dried thyme, ground cumin, black pepper, and salt. Sauté for 2 minutes until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until potatoes are just tender.
06 - Add drained and rinsed cannellini or kidney beans along with chickpeas. Simmer uncovered for 10 to 15 minutes to blend flavors and thicken stew.
07 - If using, stir in baby spinach and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning as needed. Remove bay leaf. Serve garnished with chopped parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes even better the next day, which means one evening of cooking feeds you all week.
  • You probably have most of this sitting in your pantry already, so there's no hunting for specialty ingredients.
  • It's forgiving enough to improvise with whatever vegetables need rescuing from your crisper drawer.
02 -
  • Don't skip dicing the potatoes to roughly the same size—they'll finish cooking at the same time and you won't end up with some mushy and some crunchy.
  • Add the beans near the end, not the beginning—they're already cooked and will turn mushy if you simmer them the whole time.
03 -
  • Taste your vegetable broth before you buy it because a good one can make the difference between stew and just warm soup.
  • Don't overcrowd your pot when you're sautéing the base—give those vegetables room to actually get a little golden rather than steam themselves.
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