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:
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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.
Hello!
I made this yesterday night. Came out amazing.
I did end up using Ghee instead of oil but otherwise its really good and really filling. Think I am going to be eating this for a while.
Can I use a can or normal diced tomatoes instead of fire roasted ones though?
Yes you could
Made this tonight, but didn’t have Sweet potatoes, so I used a small butternut, diced. We enjoys nuts, so I subbed 1/2 c salted peanuts and 1/2 cup raw cashews for the white beans. Enjoyed the spice concoction, added and bloomed some cumin seeds at the beginning. Meant to sprinkle with cilantro at the end, but didn’t; bet it would be good! Or fresh thyme and a sprinkle of dried sage. Will have for lunch tomorrow!
OMG Thank you! We love that you were able to make this work with the ingredients you had available at the time and appreciate your kind words regarding the spice blend. Thanks for giving this recipe a try!
Hey guys! I just recently found you from FB and have tried a few of your recipes. I had to laugh when you mentioned “property taxes” in NJ. I was born in Camden, raised in Woodstown (my husband as well), graduated from Camden Community College there in Blackwood, had/ha e family lived/living in Clayton, Glassboro, and Williamstown. My husband and I both lived in Salem, then Quinton before moving to Athens Ga (Go DAWGS)n 1983 .. We moved to Braselton Ga in 1994 and have been here since. Enjoying Ga but I do miss the snow. All that to say “small world”. Looking forward to trying more of your recipes!
No way! That’s so crazy. We’re so glad you’re enjoying our recipes
Excellent! Very tasty and easy to make. Great to eat for several days.
Agree!
Yes! That’s one of the benefits of this recipe, it’s enough for the next couple of days.
Great recipe, Nard Dog! Made as directed – nice balance of vegetables & spices. My sweet potatoes were a little aged, so skin was not suitable to make the chips. Will definitely try them next time. I topped mine with a lemon yogurt sauce I made with the juice of one lemon, a cup of low-fat yogurt (sorry, vegans!) and salt. Add a note of lemony brightness to the dish.
Looking forward to trying more of your recipes – enjoyed the video on this one.
I’m so grateful you tried the recipe—thank you!
How many servings is this?
4-6
So good. So hearty. The cinn and tahini make this unique and special. Easy. Lunch all week. Will make again. ( I’m glad I noticed the note re adding water or stock… possibly add that to the ingredient list…?)
Thanks for your feedback, we updated per your suggestion! Glad you enjoyed the recipe
I’m doing wfpbno so I omitted the oil and tahini. This was excellent and really easy. Will definitely make it again.
Nice!