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A bowl of robust vegan sweet potato stew filled with vegetables and herbs

Robust Vegan Sweet Potato Stew

This hearty and comforting stew packed with sweet potatoes, white beans, and colorful veggies makes for a nutritious meal that's perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegan
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium russet or Yukon gold potatoes, peeled and diced
  • 1 can (15 oz) white beans, rinsed and drained
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
Liquids and Fats
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish (optional)

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery; sauté for about 5 minutes until the onion is translucent.
  3. Stir in the garlic powder, ground cumin, salt, and pepper; cook for another minute until fragrant.
  4. Add the sweet potatoes and russet potatoes to the pot, followed by the vegetable broth and white beans.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until all the vegetables are tender.
  6. Taste and adjust seasonings if necessary.
  7. Serve hot, garnished with fresh parsley if desired.

Notes

For extra flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes. This stew can be made in a slow cooker as well.
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