African Sweet Potato and Peanut Stew
Discover the vibrant and comforting flavors of African Sweet Potato and Peanut Stew. This hearty, plant-based recipe is a masterpiece of rich and aromatic spices like cumin, coriander, and cinnamon paired with creamy peanut butter for a velvety texture. Packed with nutrient-dense sweet potatoes, leafy greens, and a luscious tomato-based broth, this stew offers a perfect balance of sweet, savory, and nutty flavors. Finished with a squeeze of fresh lime juice and garnished with roasted peanuts and cilantro, it’s a dish that’s as visually appealing as it is delicious. Ready in just 50 minutes and perfect for meal prep, this one-pot wonder is ideal for cozy dinners and serves beautifully with rice or flatbread. Perfect for vegan comfort food enthusiasts seeking bold and nourishing flavors, this stew is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, minced fresh ginger
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 2 medium, peeled and diced sweet potatoes
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 0.5 cup natural peanut butter
- 4 cups, roughly chopped kale or spinach
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 juiced lime
- 0.25 cup, chopped, for garnish roasted peanuts
- 2 tablespoons, chopped, for garnish fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the tomato paste, ground cumin, ground coriander, and ground cinnamon. Stir well to coat the aromatics in the spices, and cook for 1-2 minutes to deepen the flavors.
Add the diced sweet potatoes, canned diced tomatoes (including their juices), and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Once the sweet potatoes are cooked, stir in the natural peanut butter until fully incorporated.
Add the chopped kale or spinach to the stew, and cook for 2-3 minutes until the greens are wilted.
Season with salt, black pepper, and freshly squeezed lime juice to taste.
Ladle the stew into bowls and garnish with chopped roasted peanuts and fresh cilantro.
Serve warm with your choice of rice, flatbread, or enjoy it on its own.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
