Vegan Sweet Potato Stew

5 from 28 votes

Vegan Sweet Potato Stew is the perfect easy, fall vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 416kcal

Author: Andrew Bernard

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)
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. 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.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*When you add the tomatoes and the juices, add enough vegetable stock or water to just cover the ingredients.

*to make crispy potato skin topping: Add sweet potato skins on a parchment lined sheet, drizzle with olive oil, sprinkle with sea salt. Bake at 425F for 15-20 minutes, checking halfway through. Careful not to burn.

Nutrition