Kidney Bean Stew with Sweet Potatoes and Oranges
Warm up your kitchen with this vibrant and nourishing Kidney Bean Stew with Sweet Potatoes and Oranges, a comforting one-pot recipe brimming with bold, zesty flavors. This vegan stew highlights tender chunks of sweet potato, hearty kidney beans, and a bright burst of freshly squeezed orange juice, perfectly balanced by aromatic spices like cumin, coriander, and paprika. With a touch of fresh ginger and orange zest, every bite delivers a blend of warmth and citrusy freshness. Packed with nutrient-rich baby spinach and simmered to perfection in a savory vegetable broth, this stew is both hearty and healthy. Ready in just 50 minutes, it's an ideal weeknight meal for the whole family. Serve it steaming hot, garnished with fresh cilantro, for a deliciously wholesome bowl of comfort food with a twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 medium sweet potatoes, peeled and diced
- 2 cups kidney beans, cooked and drained
- 1 cup chopped tomatoes (canned or fresh)
- 3 cups vegetable broth
- 1 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Sprinkle in the cumin, coriander, and paprika, stirring to coat the onions in the spices.
Add the diced sweet potatoes to the pot and stir to combine.
Pour in the kidney beans, chopped tomatoes, and vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
Stir in the orange juice and orange zest, and cook for an additional 5 minutes.
Add the baby spinach and stir until wilted.
Season with salt and black pepper to taste.
Serve hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 56.3 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5218 mg | 111% | |
*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.
