Hearty Vegan Sweet Potato Stew (View Print Version)

Nourishing sweet potatoes, beans, and veggies combined in a hearty tomato broth for cozy meals.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 18 oz)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (about 10.5 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 vegetable broth
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)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot; 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 diced sweet potatoes, 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 until potatoes are tender.
06 - Add drained beans and chickpeas. Simmer uncovered for 10 to 15 minutes until flavors meld and stew thickens.
07 - Stir in baby spinach, if using, and cook for 2 minutes until wilted.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle stew into bowls and garnish with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes even better the next day, which means fewer dishes and more leftovers that taste like a gift to your future self.
  • Two kinds of beans plus hearty vegetables mean this actually keeps you full, no side dishes required.
  • The smoked paprika and cumin create a flavor that feels more complex than the ingredient list suggests.
  • Everything comes together in one pot and under an hour, perfect for when you want something that feels homemade but doesn't demand your whole evening.
02 -
  • Don't skip the initial sauté of onion, celery, and carrot—it's not just about softening them, it's about building the flavor foundation that makes everything taste better.
  • Dicing your vegetables roughly the same size means they cook evenly and the whole pot finishes together instead of some pieces getting mushy while others stay firm.
  • The stew will thicken as it cools, so if you're serving it right away it might look thinner than you expect—that's normal and fine.
  • Taste as you go and adjust seasoning at the very end, after the beans have cooked in the broth for a few minutes.
03 -
  • If your stew tastes a little flat even after cooking, it usually needs salt or acidity—add a pinch of salt first, then taste, then consider a small squeeze of lemon if it still feels like it's missing something.
  • Keep the lid on during the first simmer so the vegetables steam and soften evenly, but uncover it after you add the beans so any excess liquid can reduce and concentrate the flavors.
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