Vegan Sweet Potato Stew is the perfect easy, fall comfort vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.
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Fall is all about comfort foods and filling, delicious, savory meals. This vegan sweet potato stew hits all of those things.
This delicious vegan dinner idea comes together in just 30 minutes and will be a hit with everyone in your family. Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!
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WHY YOU’LL LOVE THIS RECIPE
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
- Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
- Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe
🥘RECIPE INGREDIENTS
Gather your ingredients!
- Sweet Potatoes – provide huge nutritional benefits while being creamy and filling
- Spinach – provides leafy greens, a different texture and again lots of nutritional benefits
- Chickpeas and Cannellini Beans- both of these not only add texture, but also protein
- Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
- Tahini – helps add creaminess and thickness to the stew as well as some flavor
See my recipe card below for a complete list of the ingredients with measurements.
SUBSTITUTIONS AND VARIATIONS:
- Sweet Potatoes – you could also sub this out with other potatoes
- Spinach – swap with kale for a different taste
- Chickpeas and Cannellini Beans- you can use both the same or you can try other beans like great northern, butter beans, or even something like kidney or black beans
- Tahini – the flavor will change, but you could also do something like peanut butter or cashew butter as well
Step by Step Instructions for One Pot Vegan Sweet Potato Stew:
Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).
Step 2.
Recipe FAQs:
Good news! This recipe is already Top 8 Allergen Free. There’s no need to make any substitutions.
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 5 days.
This dish does make a lot of food; however, yes. You will want to ensure that your pot is large enough or you need to use two pots.
Yes, you can. The sweet potatoes will get a softer; however, it can be frozen and thawed.
Other Vegan Fall Recipes to Consider:
Did you make and love this recipe?
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🥳 Get the Full Recipe
Vegan Sweet Potato Stew
Ingredients
- 2 tablespoon olive oil
- 2 medium sweet potatoes, peeled, cubed (about 4 cups)
- 1 large sweet onion, diced
- 6-8 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon (or 1 stick)
- ½ teaspoon black pepper (more or less to taste)
- ½ teaspoon salt (more or less to taste)
- 2 15oz cans fire roasted tomatoes (do not drain)
- 1 15oz can chickpeas, drained and rinsed (215g)
- 1 15oz can cannellini beans, drained and rinsed (210g)
- vegetable stock or water, as needed to cover
- 1-2 tablespoon tahini
- 2 cups fresh spinach, roughly chopped (60g)
Instructions
- Heat oil in a large skillet over medium heat. Add sweet potatoes and onions. Cook 2 minutes without stirring, then stir. Cook for another 2 minutes. Then stir again. Cook for another 3 minutes, stirring occasionally.
- Add garlic and spices and mix everything together. Let cook 1 minute. Add in tomatoes with juices, chickpeas, and beans. Stir together. Add just enough vegetable stock or water to just cover the ingredients. Let cook for 10 minutes, stirring occasionally.
- Add the tahini and stir until well combined. Add spinach and stir. Cook for another 2-3 minutes or until spinach has wilted. Taste and season with salt and pepper.
- Top with fresh herbs, crispy potato skins (see notes below) or other desired toppings. Serve with rice or quinoa, bread, baked potatoes or just by itself.
Super easy to make and absolutely delicious. Used potatoes instead of sweet potatoes (will definitely try it again with sweet potatoes!); 1 can of diced tomatoes, 500ml of tomato juice and about 100g of dried tomatoes instead of the fire roasted tomatoes; frozen spinach instead of fresh; can of black beans instead of cannellini beans; and hot chili instead of chili. I only substituted because that’s what I had on hand. Both my husband and I loved it!
So happy that it all worked out with the subs! Glad you enjoyed it
Love your videos – decided to give one of your recipes a try. Couldn’t have been happier with this sweet potato stew. The flavors, the textures… spot on. Easy to whip out but wow, the depth of goodness. Well done!! Will definitely be seeking out more of your recipes to make.
So glad you enjoyed!
I just recently went vegan, so I’ve been struggling with what to eat besides salads. I was off work today and had a long list of homework assignments, so I turned on YouTube and searched vegan recipes. Your channel was the first I found…. And there I was all day! Since I LOVE sweet potatoes this recipe spoke to me, and I had all of tge I he cuenta on hand. AMAZING. I cut my potatoes a little to big so I had to cook for a considerable time longer (and a couple splashes of veggie stock, but it was worth every minute. This will be in my regular rotation year round!
So glad that you found the channel and enjoyed the recipe Carla!
This is the perfect “Winter Stew” for cold weather. It’s delicious, easy to make and the beans and tahini really give it a “creamy” taste. Over a little brown basmati rice it’s heaven in a bowl. Even non-vegan friends will rave about this one. Amazing.
yay! Thanks
what size is your cube approximately? My yams are taking forever to cook (fresh organic) and I had to add veg stock. I had a “moisture” problem with the lentil/rice dish too and did the same. It was still awesome but I am mystified by the difference in my experience. At sea level!
about 1/2 an inch.
It’s so hard to truly answer without being there. Often time it’s a mismeasurement of something else why you need more liquid. Typically taking longer is due to old sweet potatoes. I understand that you may have just got them but you don’t truly know how long they’ve been there since being picked so even that can be hard. Also if they were ever stored cold can effect them and you’d never know.
Other reasons could be size of your pot, heat too high, etc.
Absolutely loved this recipe! It had plenty of flavor, was filling and even better the next day. Will definitely have on rotation this winter.
Love it!
Love the smoky, rustic aroma and taste of this recipe. Perfect for a Fall evening. Thank you!
yay!
I cannot stop eating this dish! Seriously. Usually, I split our dinner leftovers with my husband for lunches, but not this one. He had to find another dish to eat for the week. This dish has so much depth of flavor, and it was quick and easy to prepare on a weeknight. 10/10.
HAHHAA, i love that so much!
This recipe ended up being way more rich than expected..which is amazing…excellent flavors and really perfect for autumn.
Glad you enjoyed! Would love to hear what you’d do differently to give 5 stars?