Vegan Sweet Potato Stew is the perfect easy, fall comfort vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
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!
Jump to:
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?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 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.
I make this on repeat for my GL/DF daughter. We both love it. Warm cozy spice
Happy to hear
Enjoying this recipe was easy. The aroma created while the dish cooked drew my family to the kitchen to see what was cooking. Since this was my first time to prepare this dish, I ate it by itself. The dish is filling with a good blend of vegetables. Everyone had a second helping. I did not vary the recipe as presented. I’ll be making this again very soon.
So glad you all enjoyed it. I’d love to know what you would change to give it 5 stars.
Delicious! I never cook with cinnamon (except for cookies) and the addition of cinnamon and tahini really made this next level. I’ll be making this all winter on repeat. Thank you.
You will love it on those colder days!
Amazing! I absolutely love this recipe, one thing that stands out to me is that I was able to make this with minimal effort and with ingredients that I already had on hand. I didn’t have to go and purchase crazy expensive ingredients that will “enhance the flavor” it was delicious!
Love when that happens!
Wow what a delicious and hearty meal! it was so easy to put together too. I’m sure it will become a regular for me. Thanks for all of your awesome recipes!
So glad you enjoyed it!
Very impressed with this recipe. Next meal I will hold off on the tahini and add an Indian flavor by adding some garam masala and dried fenugreek leaves…maybe a little switchup with different veggies.
Thank you for this very versatile recipe.
Glad you enjoyed it!
This was my first time trying one of your recipes and I was not disappointed! Thank you for an easy, delicious, and balanced meal!
you’re so welcome!