Vegetarian Sweet Potato Stew
Cozy up with a bowl of hearty and flavorful Vegetarian Sweet Potato Stew, a nourishing one-pot meal brimming with wholesome ingredients and aromatic spices. This veggie-packed stew features tender sweet potatoes, carrots, and celery simmered in a rich tomato-based broth, enhanced by chickpeas for a protein boost and vibrant spices like cumin, smoked paprika, and a hint of cinnamon for depth. Fresh spinach, parsley, and a splash of zesty lemon juice brighten the dish, creating the perfect balance of comfort and freshness. Ready in under an hour, this gluten-free and vegan-friendly recipe is ideal for weeknight dinners or meal prep. Serve it with crusty bread or over rice to soak up every flavorful spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 medium sweet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can cooked or canned chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cinnamon
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups fresh spinach
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sweet potatoes, carrots, and celery to the pot. Stir to combine and cook for 5 minutes, allowing the vegetables to start softening.
Pour in the vegetable broth and canned diced tomatoes. Stir well.
Add the chickpeas, ground cumin, ground coriander, smoked paprika, ground cinnamon, bay leaf, salt, and black pepper. Mix thoroughly.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender.
Remove the bay leaf and stir in the fresh spinach. Cook for another 2-3 minutes until the spinach wilts.
Stir in the chopped parsley and lemon juice, adjusting salt and pepper to taste if necessary.
Serve the stew hot with crusty bread or rice, and enjoy!
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6300 mg | 274% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 77.1 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 6371 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.
