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Hearty Vegan Sweet Potato Stew

This satisfying vegan sweet potato stew is packed with flavor and warmth, making it the perfect dish for chilly evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
Liquids
  • 1 can diced tomatoes
  • 4 cups vegetable broth
Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
Garnish
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
  2. Toss in the carrots and red bell pepper, cooking for an additional 5 minutes until they begin to soften.
  3. Add the cubed sweet potatoes to the mixture, along with the cumin and smoked paprika, stirring well to coat.
  4. Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
  5. Once cooked, remove from heat. Garnish with fresh parsley and serve warm, enjoying the delightful aroma and flavors.

Notes

To elevate your cooking, consider substituting butternut squash for a unique twist, or add extra spices like chili flakes for a bit of heat. Ensure your veggies are uniformly chopped to cook evenly. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. When reheating, gently warm on the stovetop with a splash of broth.