Vegan Sweet Potato Stew is the perfect easy, fall comfort vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.
Fall is all about comfort foods and filling, delicious, savory meals. This vegan sweet potato stew hits all of those things.
This delicious vegan dinner idea comes together in just 30 minutes and will be a hit with everyone in your family. Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!
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WHY YOU’LL LOVE THIS RECIPE
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
- Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
- Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe
🥘RECIPE INGREDIENTS
Gather your ingredients!
- Sweet Potatoes – provide huge nutritional benefits while being creamy and filling
- Spinach – provides leafy greens, a different texture and again lots of nutritional benefits
- Chickpeas and Cannellini Beans- both of these not only add texture, but also protein
- Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
- Tahini – helps add creaminess and thickness to the stew as well as some flavor
See my recipe card below for a complete list of the ingredients with measurements.
SUBSTITUTIONS AND VARIATIONS:
- Sweet Potatoes – you could also sub this out with other potatoes
- Spinach – swap with kale for a different taste
- Chickpeas and Cannellini Beans- you can use both the same or you can try other beans like great northern, butter beans, or even something like kidney or black beans
- Tahini – the flavor will change, but you could also do something like peanut butter or cashew butter as well
Step by Step Instructions for One Pot Vegan Sweet Potato Stew:
Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).
Step 2.
Recipe FAQs:
Good news! This recipe is already Top 8 Allergen Free. There’s no need to make any substitutions.
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 5 days.
This dish does make a lot of food; however, yes. You will want to ensure that your pot is large enough or you need to use two pots.
Yes, you can. The sweet potatoes will get a softer; however, it can be frozen and thawed.
Other Vegan Fall Recipes to Consider:
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Did you make and love this recipe?
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Vegan Sweet Potato Stew
Ingredients
- 2 tablespoon olive oil
- 2 medium sweet potatoes, peeled, cubed (about 4 cups)
- 1 large sweet onion, diced
- 6-8 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon (or 1 stick)
- ½ teaspoon black pepper (more or less to taste)
- ½ teaspoon salt (more or less to taste)
- 2 15oz cans fire roasted tomatoes (do not drain)
- 1 15oz can chickpeas, drained and rinsed (215g)
- 1 15oz can cannellini beans, drained and rinsed (210g)
- 1-2 tablespoon tahini
- 2 cups fresh spinach, roughly chopped (60g)
Instructions
- Heat oil in a large skillet over medium heat. Add sweet potatoes and onions. Cook 2 minutes without stirring, then stir. Cook for another 2 minutes. Then stir again. Cook for another 3 minutes, stirring occasionally.
- Add garlic and spices and mix everything together. Let cook 1 minute. Add in tomatoes with juices*, chickpeas, and beans. Let cook for 10 minutes, stirring occasionally.
- Add the tahini and stir until well combined. Add spinach and stir. Cook for another 2-3 minutes or until spinach has wilted. Taste and season with salt and pepper.
- Top with fresh herbs, crispy potato skins (see notes below) or other desired toppings. Serve with rice or quinoa, bread, baked potatoes or just by itself.
KJ
Love your videos – decided to give one of your recipes a try. Couldn’t have been happier with this sweet potato stew. The flavors, the textures… spot on. Easy to whip out but wow, the depth of goodness. Well done!! Will definitely be seeking out more of your recipes to make.
Larisha Bernard
So glad you enjoyed!
James
This is the perfect “Winter Stew” for cold weather. It’s delicious, easy to make and the beans and tahini really give it a “creamy” taste. Over a little brown basmati rice it’s heaven in a bowl. Even non-vegan friends will rave about this one. Amazing.
Larisha Bernard
yay! Thanks
Surae
Absolutely loved this recipe! It had plenty of flavor, was filling and even better the next day. Will definitely have on rotation this winter.
Larisha Bernard
Love it!
Dalisha
I cannot stop eating this dish! Seriously. Usually, I split our dinner leftovers with my husband for lunches, but not this one. He had to find another dish to eat for the week. This dish has so much depth of flavor, and it was quick and easy to prepare on a weeknight. 10/10.
Larisha Bernard
HAHHAA, i love that so much!