Hearty Vegan Sweet Potato Stew (Printer View)

Nourishing blend of sweet potatoes, beans, and vegetables in rich tomato broth. Perfect for cozy dinners.

# What you'll need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (about 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 (4 cups) 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)

# Method:

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 - Incorporate minced garlic, diced red bell pepper, and diced zucchini. Cook for 3 minutes, stirring occasionally.
03 - Add diced sweet potatoes, diced Yukon or russet 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. Increase heat and bring to a boil.
05 - Lower heat to simmer, cover, and cook for 20 minutes until potatoes are tender.
06 - Uncover the pot, add drained beans and chickpeas, then simmer for 10 to 15 minutes until flavors meld and the 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. Serve garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but comes together in under an hour with minimal fuss.
  • The combination of sweet potatoes and beans creates a naturally creamy texture without any cream, making it genuinely nourishing rather than heavy.
  • You can toss in whatever vegetables need rescuing from your crisper drawer and it only gets better.
02 -
  • Don't skip the tomato paste step or try to stretch it with water—that concentrated umami is what makes people say this tastes restaurant-quality.
  • The stew thickens more as it cools, so if it seems a touch thin when you're plating, it'll be perfect by tomorrow.
  • Canned beans are your friend here, fresh beans would require hours of soaking and cooking, and this stew is about weeknight comfort, not weekend projects.
03 -
  • If you want more depth, use half vegetable broth and half tomato juice, it creates a richer, almost velvety taste.
  • A pinch of smoked paprika at the very end, right before serving, gives you an extra layer of that warm spice that people taste but can't quite name.
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