Hearty Vegan Sweet Potato Stew (Print Version)

Comforting stew with sweet potatoes, beans, and colorful vegetables in a rich tomato broth.

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 pounds)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (about 0.66 pounds)
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 vegetable broth (32 fl oz)
14 - 2 tablespoons tomato paste

→ Spices & Seasoning

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

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and sliced carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and diced zucchini. Cook for 3 more minutes.
03 - Add diced sweet potatoes, diced potatoes, smoked paprika, dried thyme, ground 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 pot, and simmer for 20 minutes until potatoes are just tender.
06 - Stir in drained beans and chickpeas. Simmer uncovered for another 10 to 15 minutes to meld flavors and thicken.
07 - If using, add baby spinach and cook for 2 minutes until wilted.
08 - Adjust seasoning to taste, remove bay leaf, ladle into bowls, and garnish with fresh parsley and lemon wedges as desired.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The beans and chickpeas keep you satisfied without meat, and the stew actually gets better the next day.
  • You can throw in whatever vegetables are lingering in your crisper drawer and it never disappoints.
02 -
  • Don't skip draining and rinsing the canned beans; the liquid they come in makes everything taste metallic and the broth becomes murky.
  • If your potatoes aren't tender after twenty minutes, don't panic—just give it another five; undercooked sweet potato is disappointing, but overcooked is still delicious.
  • The stew thickens more as it cools, so if it seems a little thin when you're done, it won't be by tomorrow.
03 -
  • Chop your vegetables the night before and store them in containers; this turns weeknight cooking into assembly, not chopping.
  • If you want a little heat, add chili flakes or a pinch of cayenne when you add the spices, and it will build throughout cooking without turning it into something angry.
  • The stew tastes good from the moment it finishes, but if you can give it thirty minutes to settle, the flavors bloom and it becomes something quietly perfect.
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