Hearty Vegan Sweet Potato Stew (Printable)

Nourishing vegan stew with sweet potatoes, beans, and vibrant vegetables in a tomato broth.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 2 medium Yukon Gold or Russet potatoes, peeled and diced (about 0.66 lbs)
03 - 2 carrots, sliced
04 - 1 large onion, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup baby spinach (optional)

→ Beans & Legumes

10 - 1 can (14 oz) cannellini or kidney beans, drained and rinsed
11 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tomato Broth

12 - 1 can (14 oz) diced tomatoes
13 - 4 cups vegetable broth (1 quart)
14 - 2 tbsp tomato paste

→ Spices & Seasoning

15 - 1 tsp smoked paprika
16 - 1 tsp dried thyme
17 - 1 tsp ground cumin
18 - ½ tsp ground black pepper
19 - 1 tsp salt, or to taste
20 - 1 bay leaf
21 - 2 tbsp olive oil

→ Garnish

22 - 2 tbsp chopped fresh parsley (optional)
23 - Lemon wedges (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and sliced carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and diced zucchini. Cook for another 3 minutes.
03 - Add diced sweet potatoes, diced Yukon or Russet potatoes, smoked paprika, dried thyme, ground cumin, black pepper, and salt. Sauté for 2 minutes until aromatic.
04 - Mix in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes, or until potatoes are just tender.
06 - Incorporate drained cannellini or kidney beans and chickpeas. Simmer uncovered for an additional 10 to 15 minutes until flavors meld and stew thickens.
07 - Stir in baby spinach if using and cook for 2 minutes until wilted.
08 - Taste, adjust seasoning as needed, and remove the bay leaf.
09 - Ladle stew into bowls, garnish with fresh chopped parsley, and serve with lemon wedges if desired.

# Expert Hints:

01 -
  • It's a one-pot meal that tastes intentional and rich without demanding much from you.
  • Naturally vegan and gluten-free, so it welcomes everyone to the table without compromise.
  • Doubles beautifully for meal prep—it actually improves after a day in the fridge as the flavors deepen.
02 -
  • Don't skip the sautéing of the aromatics—that initial 5 minutes builds flavor in a way you can't rush or replicate later.
  • Cut your potatoes into pieces that are roughly the same size; smaller pieces will disintegrate while larger ones stay crunchy.
  • The bay leaf should be removed before serving—I learned this the hard way by nearly biting one.
03 -
  • If you want more spice, add chili flakes at the end of cooking rather than the beginning—they'll stay bright and sharp instead of mellowing into the background.
  • A squeeze of lime instead of lemon at the finish creates a subtly different brightness that some people prefer; try both and decide for yourself.
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