This sweet potato stew is hearty, healthy, and so flavorful! It's the perfect comfort vegan meal to eat on a cold day to warm you up.
Why you will love this recipe
- This sweet potato stew is healthy, vegan, and gluten-free friendly.
- It's easy to make and a one-pot dish.
- It's comforting, hearty, and so delicious.
Ingredients for this recipe
Sweet potato: We've used orange sweet potato.
Beans: We've used kidney beans. Feel free to use your favorite ones.
Onion: For extra flavor.
Garlic: For extra flavor.
Canned tomatoes: Use your favorite brand.
White wine: Use a good quality dry cooking wine.
Vegetable broth: Boil two cups of vegetable broth.
Olive oil: Use extra virgin olive oil to sautee the onions and garlic.
Soy sauce: Adds the most fantastic flavor! Replace with tamari sauce for a gluten-free version.
Seasoning: A combination of salt and chili sauce.
Coriander: To garnish.
How to make this recipe
First, prepare the vegetables and set them aside.
Add the onion, garlic, and olive oil to a pot and sautée on medium heat for about 5 minutes or until the onion is soft.
Next, add the sweet potato and sautee for 2 minutes. Stir occasionally.
Add the tomato and white wine and cook for 2 minutes until the alcohol has evaporated.
Season with salt, chili sauce, soy sauce, and add the vegetable broth to the pot, reduce the heat, and let it cook for 25 minutes.
Then, add the beans to the pot, stir, and let it cook for more 10 minutes.
Garnish with chopped coriander and serve with sauteed vegetables and warm toasted bread on the side.
What to serve with sweet potato stew?
Here are some ideas to serve this sweet potato stew with:
- Green salad on the side
- white rice, couscous, or brown rice
- toasted bread
- sauteed vegetables
- mashed potatoes
Tips for making this recipe
- Cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.
- Storage: Store leftovers on an airtight container in the fridge for up to 5 days.
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Sweet Potato Stew
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3-4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
This sweet potato stew is hearty, healthy, and vegan. Make this comforting meal on a cold rainy day to warm you up.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 12 oz sweet potato (350 g)
- 1 can chopped tomatoes (400 g)
- ¼ cup white wine (60 ml)
- 2 tsp salt
- chili sauce to taste
- 1 tbsp soy sauce
- 2 cups vegetable broth (480 ml)
- 1 can kidney beans (400 g)
- coriander to garnish (optional)
Instructions
- First, prepare the vegetables and set them aside.
- Add the onion, garlic, and olive oil to a pot and sautée on medium heat for about 5 minutes or until the onion is soft.
- Next, add the sweet potato and sautee for 2 minutes. Stir occasionally.
- Add the tomato and white wine and cook for 2 minutes until the alcohol has evaporated.
- Season with salt, chili sauce, soy sauce, and add the vegetable broth to the pot, reduce the heat, and let it cook for 25 minutes.
- Then, add the beans to the pot, stir, and let it cook for more 10 minutes.
- Garnish with chopped coriander and serve with sauteed vegetables and warm toasted bread on the side.
Notes
Cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.
Storage: Store leftovers on an airtight container in the fridge for up to 5 days.
Keywords: sweet potato stew, vegan stew
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