Hearty Vegan Sweet Potato Stew (Printable version)

A comforting stew featuring sweet potatoes, beans, and vibrant vegetables in a tomato broth.

# Needed ingredients:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (about 10.6 oz)
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 (32 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)

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
02 - Stir in garlic, red bell pepper, and zucchini. Cook for 3 minutes until vegetables soften.
03 - Add sweet potatoes, potatoes, smoked paprika, thyme, cumin, black pepper, and salt. Sauté for 2 minutes to release aromas.
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, and simmer for 20 minutes until potatoes become tender.
06 - Add drained beans and chickpeas. Simmer uncovered for 10 to 15 minutes to meld flavors and thicken stew.
07 - Stir in baby spinach if using, cooking for 2 minutes until wilted.
08 - Taste and adjust salt and pepper as needed. Remove bay leaf before serving.
09 - Ladle stew into bowls. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • It fills your whole kitchen with a smell so good you'll want to open the windows just to share it with your neighbors.
  • The stew tastes even better the next day, so you can make it once and eat well for days without thinking.
  • Sweet potatoes and beans mean real protein and fiber, so you feel satisfied and grounded, not sluggish.
02 -
  • Don't skip the step of sautéing the onion, celery, and carrot first—this foundation makes the entire stew taste deeper and more intentional.
  • If your potatoes are falling apart before the beans go in, they're done early; just add the beans a few minutes sooner rather than risk mushy texture.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly; nothing is worse than crunchy carrot in a tender stew.
  • Taste the stew multiple times as you cook rather than seasoning only at the end—this way you catch flat flavors early and adjust gradually.
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