Rich and Hearty Sweet Potato Stew, Vegan

This plant-based sweet potato stew is rich and comforting, made with an interesting seasoning combination including cinnamon, ginger, garlic, and basil. Serve it up with a crusty slice of bread for a satisfying comforting meal.

A rich and hearty stew is my go-to comfort food. This sweet potato stew does not disappoint! It’s got all the elements of a well-balanced plant-based meal: The grain (Arborio rice), the green (kale and sweet potato), and the bean (garbanzo and pinto).

The flavor combination is unique and delicious with a combination of ginger, cinnamon, garlic, and basil; it’s sure to delight your taste buds.

This stew goes perfectly with my Bread Machine Wheat Bread. Or, if you don’t want to take the time for that, my Beer Bread with Garlic and Herbs would be so yummy too!

As a bonus, this comforting stew is oil-free. You won’t miss the added oil in this recipe, I promise! For all of my delicious vegan soups, stews, and chowders – click here! You’ll find comforting, warm, and heartwarming vegan soup served with bread, sandwiches, or salads for a complete hearty meal.

Reasons you’ll love this sweet potato stew:

• rich and hearty
• highly flavorful
• satisfying with sweet potato and Arborio rice (risotto)
• totally plant-based
• oil-free
• makes for an easy meal prep

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Ingredients needed to make this satisfying plant-based stew

• sweet potatoes – these vary in size. You’ll need about six cups which is about 5 medium sweet potatoes
• white or yellow onion
• canned garbanzo beans (chickpeas)
• canned pinto beans – or any white bean if you can’t find them
• large can of diced tomatoes
• kale
• vegetable stock or broth
• Arborio rice (risotto)
• fresh basil
• spices: ginger, garlic powder, sweet paprika, cinnamon, turmeric, salt and pepper
• You’ll also need a pretty large soup pot with lid

How to make sweet potato stew – it’s so easy!

Step 1: Prep the ingredients

Once you do this step, the rest is smooth sailing!

Simply peel and dice your sweet potatoes into 1/2 inch squares. Chop the onion, and basil. Wash, remove the kale from the stem and chop.

Add all to a large stew pot along with the rice and tomatoes.

A note about the kale

I’ve yet to 100% find my peace and happiness with kale. I used to use spinach for this recipe; but kale surely holds up better in a hot soup and it’s truly delicious in this soup.

Three things I’ve discovered that make kale more palatable:

1. Always give it a good massage before using it raw for a salad. It really helps with the tough texture.
2. I remove from the stems before using. I can’t stand the texture of kale stems – even cooked.
3. It should go without saying – but always double or even triple wash your kale. I have found tiny particles of sand or dirt or pieces of grit that are really quite nasty to bite down on.

Step 2: Add the rest of the ingredients

Add in the vegetable broth and spices and give it a stir.

I like to add in the beans last so they don’t get too mushed while I’m stirring everything else. Garbanzo beans are pretty hearty and shouldn’t fall apart. Expect that the pinto beans might a little bit. That’s okay, it will just add to the texture.

Step 3: Cook

Cook on high medium/high heat, stirring often for about 15 minutes. It will come to a boil at this time. Just don’t let the boil get too intense and crazy. Stir to bring it down or adjust the heat.

After about 15 minutes lower the heat to a simmer. Cover and continue cooking for 30-45 minutes until the onions and sweet potatoes have softened.

A note about the liquid

This recipe calls for 6 cups of vegetable broth and makes a very think stew. You might want to add in more – up to 2 cups to thin it out the way you’d like. You can also use water to thin.

Some other delicious plant-based soups and stews from Veggie Fun Kitchen

• Veggie Lentil Soup in the Instant Pot
• Creamy Tomato Soup
• African Inspired Peanut Stew
• Coconut Curry Butternut Squash Soup
• Pumpkin Black Bean Soup
• Creamy Vegetable Soup in the Instant Pot

The printable recipe card for Sweet Potato Stew