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.
This is a great recipe! I didn’t change the spices, but added a diced yellow bell pepper because it really needed to be used up, and used pinto beans instead of cannellini beans because that’s what I had. I added a couple of links of an italian vegan sausage to increase the protein but I really don’t think this particular brand changed the flavor much. I used a lot of cilantro, some arugula and baby kale instead of spinach (again, that’s what I had). Since I added the sausage, and likely a few more beans, I easily have 6 servings. So meal prep! 🙂 I ate a serving with baked potato. I will definitely make this again!
Thank you so much for giving the recipe a try! We are so happy to hear that you enjoyed the recipe and we love hearing how you were able to use what you had on hand to make it!
sooooooo goood!
Thank you so much!
This recipe is the best of all the ones I have tried. So fluffy! Added blueberries and they were a hit. Thank you!
Thank you so much!
Watching 3 years later after its post date, still a hit! A staple in my kitchen. Thank you for such a seamless recipe and video!
Wow! This is so amazing, thank you so much for keeping this recipe in your meal rotation!
This was delicious! The only change I made was adding some shredded carrots, and that was only because I wanted to use them before they needed to be tossed. I’ll be making this one often. Thank you so much.
Thank you so much! Love the idea of using up the carrots you had to boost the nutrition in this recipe. Thank you for giving the recipe a try!
Easy. Delicious. I served this with rice the first day . Next day, this stew tasted even better . Great with fresh bread.
Thank you so much!!!
So good! Only addition was a bit of tomato paste when adding spices. Absolutely saving to make again and again!
So glad you enjoyed it!
Loved this recipe! Prepped everything just like in the video and dinner was done in 30 minutes. Absolutely delicious.
Thank you so much! We really appreciate you giving the recipe a try and we’re happy to hear that you enjoyed it!
Very nice! I will make this again. Adding the tahini really gives it a nice creamy richness. I didn’t have spinach so I used kale chopped small and added it early enough to cook through.
Great swap! Glad you enjoyed!