Hearty vegan sweet potato stew (Printable)

Comforting stew featuring sweet potatoes, beans, and vibrant vegetables in a rich tomato broth.

# Components:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approximately 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 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)

# Directions:

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 an additional 3 minutes.
03 - Add peeled and diced sweet potatoes and 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, and simmer for 20 minutes or until potatoes are just tender.
06 - Stir in drained and rinsed beans and chickpeas. Continue simmering uncovered for 10 to 15 minutes until flavors meld and stew thickens.
07 - If using, stir in baby spinach and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning as needed. Remove bay leaf. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The beans and legumes make it genuinely filling without feeling heavy, perfect for that 7 PM dinner that actually satisfies.
  • You can prep everything while the stew cooks, then meal-prep four servings for the week ahead.
02 -
  • Don't skip rinsing the canned beans—the excess starch makes the broth cloudy and starchy-tasting instead of clean and flavorful.
  • If your stew seems thin after 25 minutes, resist adding cornstarch; just let it simmer uncovered longer so it naturally thickens as liquid reduces.
  • The longer this sits after cooking, the better it tastes, so make it a day ahead if you have the time.
03 -
  • Cut all vegetables roughly the same size so they finish cooking at the same moment—consistency matters for texture.
  • If you're meal-prepping, store the stew slightly underdone (softer potatoes), because they continue softening in the fridge and won't turn mushy when you reheat.
  • A squeeze of fresh lemon juice over the finished bowl brightens everything without being obvious—that's the secret that makes people ask for the recipe.
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