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Hearty Vegan Sweet Potato Stew

A rich and creamy stew filled with tender sweet potatoes, hearty beans, and vibrant greens, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup kale, chopped
  • 2 tablespoons olive oil for sautéing

Method
 

Preparation
  1. Start by peeling and cubing your sweet potatoes. Then, chop the onion and garlic, rinse the black beans, and prepare the kale.
Cooking
  1. In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and sauté for another minute.
  3. Next, throw in the cubed sweet potatoes and cook for 5 minutes, stirring frequently.
  4. Pour in the vegetable broth, diced tomatoes, black beans, cumin, smoked paprika, and season with salt and pepper. Stir well to combine.
  5. Bring the stew to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes until the sweet potatoes are tender.
  6. Once the sweet potatoes are cooked, stir in the chopped kale and cook for an additional 5 minutes until wilted.
  7. Taste and adjust seasoning as needed. Ladle the stew into bowls and add your favorite toppings before serving.

Notes

For a twist, substitute kale with spinach or Swiss chard, and consider adding chickpeas for extra protein. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat on the stove, adding water or broth to adjust consistency.