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.
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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 |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7369 mg | 320% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 68.2 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6403 mg | 136% | |
*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.
