Vegan Sweet Potato Stew
Vegan Sweet Potato Stew is the perfect easy, fall vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.
Servings: 4 servings
Calories: 416kcal
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.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*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
Serving: 1serving | Calories: 416kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1083mg | Potassium: 685mg | Fiber: 16g | Sugar: 10g | Vitamin A: 18709IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 7mg
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