Description
A comforting blend of sweet potatoes and fresh vegetables creates a cozy vegan stew that’s perfect for any day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups sweet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can diced tomatoes (14 ounce)
- 1 can coconut milk (14 ounce)
- 2 cups chopped kale
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion, garlic, carrots, celery, and red bell pepper; cook until softened, about 5 minutes.
- Stir in the ground cumin, smoked paprika, chili powder, and dried thyme; cook for 1 minute until fragrant.
- Add the sweet potatoes, diced tomatoes, and vegetable broth; bring to a boil.
- Reduce the heat to low and simmer uncovered for 15 minutes, or until the sweet potatoes are tender.
- Stir in the coconut milk, chopped kale, salt, and black pepper; cook for an additional 5 minutes.
- Remove from heat and discard any thick kale stems.
- Serve hot with crusty bread or over rice.
Notes
For added protein, toss in some chickpeas or lentils. Enhance flavors with a splash of lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg