Spicy White Bean and Sweet Potato Stew with Greens
Cozy up with a hearty bowl of Spicy White Bean and Sweet Potato Stew with Greens, a vibrant and nutrient-packed dish perfect for chilly evenings or wholesome meal prep. This vegan stew combines tender sweet potatoes, creamy white beans, and nutrient-rich kale or Swiss chard, all simmered in a smoky, spiced tomato broth infused with fresh ginger, garlic, and a touch of cayenne for a warming kick. Finished with a splash of bright lemon juice and optional parsley garnish, this one-pot recipe is both comforting and nutritious. Ready in under an hour, it’s a versatile dish that pairs beautifully with crusty bread or your favorite grains, making it a satisfying and flavorful plant-based dinner option for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 medium, peeled and cubed sweet potatoes
- 1 14-ounce can crushed tomatoes
- 4 cups vegetable broth
- 2 15-ounce cans, drained and rinsed white beans
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 4 cups, stemmed and chopped kale or Swiss chard
- 1 tablespoon, freshly squeezed lemon juice
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the cubed sweet potatoes to the pot and toss to coat in the olive oil and aromatics.
Stir in the crushed tomatoes and vegetable broth, then bring to a simmer.
Season the stew with smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Stir well to combine.
Cover the pot, reduce the heat to medium-low, and let the stew simmer for 20 minutes, or until the sweet potatoes are tender.
Add the white beans and greens (kale or Swiss chard) to the pot. Stir them in and cook for an additional 5-7 minutes, until the greens wilt and the beans are heated through.
Remove the pot from heat, and stir in the freshly squeezed lemon juice for brightness.
Taste the stew and adjust seasoning, if needed, with more salt, pepper, or cayenne for extra heat.
Serve the stew warm, garnished with chopped parsley if desired. Pair with crusty bread or cooked grains for a complete meal.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1473 mg | 31% | |
*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.
