Hearty Vegan Sweet Potato Stew (Printable)

A comforting blend of sweet potatoes, beans, and vegetables in a savory tomato broth, perfect for any day.

# Required Ingredients:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approx. 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approx. 0.66 lbs)
03 - 2 carrots, sliced
04 - 1 large onion, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup baby spinach (optional)

→ Beans & Legumes

10 - 1 can (14 oz) cannellini or kidney beans, drained and rinsed
11 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tomato Broth

12 - 1 can (14 oz) diced tomatoes
13 - 4 cups (33.8 fl oz) vegetable broth
14 - 2 tbsp tomato paste

→ Spices & Seasoning

15 - 1 tsp smoked paprika
16 - 1 tsp dried thyme
17 - 1 tsp ground cumin
18 - ½ tsp ground black pepper
19 - 1 tsp salt, or to taste
20 - 1 bay leaf
21 - 2 tbsp olive oil

→ Garnish

22 - 2 tbsp chopped fresh parsley (optional)
23 - Lemon wedges (optional)

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and diced zucchini; cook for an additional 3 minutes.
03 - Add peeled and diced sweet potatoes and Yukon Gold or russet potatoes along with smoked paprika, thyme, cumin, black pepper, and salt; sauté for 2 minutes until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until potatoes are just tender.
06 - Add rinsed cannellini or kidney beans and chickpeas. Simmer uncovered for 10 to 15 minutes until flavors meld and the stew thickens.
07 - Stir in baby spinach if using, and cook for 2 minutes until wilted.
08 - Taste the stew and adjust seasoning if necessary. Remove the bay leaf. Ladle into bowls and garnish with chopped fresh parsley and lemon wedges, if desired.

# Expert Suggestions:

01 -
  • It's the kind of stew that tastes even better the next day, making it secretly your easiest meal prep move.
  • Everything is forgiving and flexible, so you can throw in whatever vegetables are calling to you from your crisper drawer.
  • Your kitchen will smell so inviting that people will start appearing in your doorway asking if there's enough for them.
02 -
  • Don't skip the step of sautéing the spices in the oil before adding liquid; they taste a hundred times deeper when they're bloomed first.
  • Canned beans are your friend here because they're already soft enough that they won't turn to mush during the long simmer, but fresh cooked beans work too if that's what you have.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the stew has a satisfying consistency throughout.
  • If you're cooking for someone skeptical about vegan food, this is the recipe that converts them because it tastes like care and attention, not sacrifice.
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