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Hearty Vegan Sweet Potato Stew

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A cozy, nourishing vegan stew featuring sweet potatoes, kidney beans, and warm spices. Perfect for quick, comforting meals that feel like a hug in a bowl.

Ingredients

Scale
  • 2 large sweet potatoes (about 600g / 1.3 lbs), peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 (14 oz / 400g) can diced tomatoes with juices
  • 4 cups (960ml) vegetable broth, preferably low sodium
  • 1 (15 oz / 425g) can red kidney beans, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili flakes (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A handful fresh cilantro or parsley, chopped for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
  2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until onion is translucent and vegetables start to soften.
  3. Stir in minced garlic, smoked paprika, ground cumin, ground cinnamon, and chili flakes if using. Cook for 1-2 minutes until fragrant, stirring frequently.
  4. Add cubed sweet potatoes and stir to coat with spices and aromatics. Cook for 3-4 minutes to absorb flavors.
  5. Pour in canned diced tomatoes with juices and vegetable broth. Stir and bring to a gentle boil.
  6. Reduce heat to low, partially cover with lid, and simmer for 25-30 minutes until sweet potatoes are tender but not mushy. Stir occasionally.
  7. Stir in rinsed kidney beans and cook uncovered for another 5-7 minutes to heat through and thicken stew slightly.
  8. Season with salt and pepper gradually, tasting as you go. Adjust salt between ½ to 1 teaspoon depending on broth saltiness.
  9. Remove from heat and garnish with freshly chopped cilantro or parsley before serving.

Notes

If stew is too thick, add a splash of water or broth to loosen. If too thin, simmer uncovered a few more minutes to reduce. For creamier stew, stir in ½ cup coconut milk or cashew cream near the end. Rinse canned beans to reduce sodium. Cut sweet potatoes into uniform cubes for even cooking. Add salt gradually to avoid over-salting.

Nutrition

Keywords: vegan sweet potato stew, hearty vegan stew, plant-based comfort food, easy vegan dinner, cozy stew recipe

Find it online: https://emacrave.com/hearty-vegan-sweet-potato-stew-recipe-easy-cozy-comfort-meals/