Black Eyed Peas and Sweet Potato Stew
Dive into the rich and comforting flavors of Black Eyed Peas and Sweet Potato Stew, a hearty, nutrient-packed dish perfect for cozy weeknight dinners or impressing at potlucks. This vibrant, plant-based recipe combines tender sweet potatoes, earthy black-eyed peas, and a medley of fragrant spices like cumin, cinnamon, and thyme for a warm, spiced profile that's irresistibly satisfying. An infusion of baby spinach and a zesty splash of lemon juice brighten the stew, while fresh parsley adds a burst of freshness. Ready in just under an hour with simple pantry staples, this one-pot wonder is not only flavorful but also easy to prepare and packed with wholesome ingredients. Serve it with crusty bread or over rice for a soul-warming meal that happens to be vegan and gluten-free.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 medium Sweet potatoes, peeled and cubed
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 4 cups Vegetable broth
- 2 15-ounce cans Canned black-eyed peas, drained and rinsed
- 1 14.5-ounce can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes, until translucent.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally.
Pour in the vegetable broth, canned diced tomatoes, and black-eyed peas.
Stir in the ground cumin, paprika, dried thyme, ground cinnamon, salt, and black pepper. Mix well.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until sweet potatoes are tender.
Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Stir in the lemon juice and adjust seasoning to taste.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1068 mg | 23% | |
*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.
