Vegan African Sweet Potato Stew
Warm up with a bowl of hearty and flavorful Vegan African Sweet Potato Stew, a plant-based comfort dish bursting with rich, aromatic spices like cumin, coriander, and smoked paprika. This nutritious stew features tender sweet potatoes and carrots simmered to perfection in a creamy peanut butter-infused broth, complemented by protein-packed chickpeas and wilted collard greens. Fire-roasted tomatoes and a hint of ginger elevate the flavor profile, while fresh cilantro and a squeeze of lime juice add a zesty, vibrant finish. Ready in just 50 minutes, this easy, gluten-free recipe is perfect for weeknight dinners and pairs beautifully with rice, flatbread, or quinoa. Discover how this one-pot wonder delivers comfort, nutrition, and bold African-inspired flavors for six satisfying servings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 medium sweet potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 15-ounce can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 cup creamy peanut butter
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups collard greens, de-stemmed and chopped
- 1.5 cups cooked chickpeas (or canned, drained and rinsed)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the sweet potatoes and carrots to the pot. Stir to combine with the aromatics.
Stir in the cumin, coriander, smoked paprika, salt, and black pepper, coating the vegetables in the spices.
Pour in the can of fire-roasted diced tomatoes and the vegetable broth. Stir everything together.
Increase the heat and bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 15 minutes or until the sweet potatoes are tender.
Remove the lid and stir in the peanut butter, ensuring it dissolves into the broth to create a creamy texture.
Add the chopped collard greens and cooked chickpeas. Simmer for another 5-7 minutes until the greens are wilted and tender.
Taste and adjust seasoning if needed, adding more salt or spices as desired.
Serve the stew hot, garnished with chopped cilantro and a squeeze of fresh lime juice. Enjoy on its own or paired with rice, flatbread, or quinoa.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7561 mg | 329% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 94.5 g | 338% | |
| Total Sugars | 101.7 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1488 mg | 114% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 8032 mg | 171% | |
*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.
