Vegan Sweet Potato Stew
A heartwarming dish packed with flavor and nutrients, featuring sweet potatoes, white beans, and a medley of vegetables in a savory broth.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced Can be substituted with butternut squash for a different flavor.
- 1 can white beans, drained and rinsed Chickpeas can also be used for added texture.
- 1 onion, chopped Yellow or red onions work well.
- 2 carrots, sliced Adds sweetness and crunch.
- 2 celery stalks, sliced For added flavor; can be omitted if not available.
- 4 cloves garlic, minced Adjust according to your preference.
- 1 can diced tomatoes Crushed tomatoes can be a substitute.
- 4 cups vegetable broth Low-sodium broth is recommended.
- 1 teaspoon thyme Use fresh thyme for a more intense flavor.
- 1 teaspoon cumin For warmth; feel free to adjust.
- salt and pepper To taste, enhances overall flavor.
- olive oil For sautéing; can substitute with coconut oil.
Instructions
Preparation
- Heat olive oil over medium heat in a large pot. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
Cooking
- Add the diced sweet potatoes, white beans, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper.
- Bring the stew to a boil, then reduce heat and simmer for about 30 minutes or until the sweet potatoes are tender.
Final Seasoning
- Adjust seasoning to taste before serving. Enjoy your cozy bowl of stew!
Notes
Use fresh sweet potatoes for the best texture and flavor in your stew. Allow the stew to cool before storing it in airtight containers for later use. To enhance the flavor, consider adding a bay leaf during cooking and removing it before serving. If you prefer a thicker stew, mash some of the sweet potatoes with a fork before serving. For added protein, mix in some cooked quinoa or lentils along with the other ingredients. Pair the stew with oven-baked sweet potato fries for a perfect meal experience.