Sweet Potato and Peanut Stew
Cozy up with a bowl of hearty and flavorful Sweet Potato and Peanut Stew, a rich, plant-based dish that combines creamy peanut butter with tender sweet potatoes, fragrant spices, and vibrant baby spinach. Infused with the warming flavors of cumin, coriander, and smoked paprika, this African-inspired stew is both nutritious and indulgent, perfect for a comforting weeknight dinner or meal prep. The addition of fresh ginger and garlic adds depth, while a sprinkle of cilantro and a squeeze of lime brighten every bite. Quick to prepare in just 50 minutes, this one-pot vegan recipe is a savory-sweet masterpiece that’s gluten-free, loaded with nutrients, and irresistibly satisfying.
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs total) sweet potatoes
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 15-ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 half-cup creamy peanut butter
- 4 cups baby spinach
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup (chopped, optional for garnish) cilantro
- 1 whole lime (cut into wedges, optional for serving) lime wedges
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and add it to the pot. Sauté for 3-4 minutes, or until softened.
Mince the garlic and add it along with the grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, and smoked paprika. Toast the spices for 1 minute.
Add the cubed sweet potatoes, crushed tomatoes, 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.
Stir in the peanut butter until well incorporated, creating a creamy consistency.
Add the baby spinach and cook for another 2-3 minutes, or until wilted.
Season the stew with salt and black pepper to taste. Adjust seasonings as needed.
Serve the stew hot, garnished with chopped cilantro (if using), and a wedge of lime on the side for a burst of freshness.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6007 mg | 261% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 106.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3781 mg | 80% | |
*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.
