Hearty Vegan Sweet Potato Stew (Print)

Comforting stew with sweet potatoes, beans, and vibrant veggies in a rich tomato broth.

# What you'll need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approximately 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 (1 quart) vegetable broth
14 - 2 tablespoons tomato paste

→ Spices & Seasoning

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

→ Garnish

22 - 2 tablespoons 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 an additional 3 minutes.
03 - Add diced sweet potatoes, diced Yukon Gold or russet potatoes, smoked paprika, dried thyme, ground cumin, black pepper, and salt. Sauté for 2 minutes until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring the mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are just tender.
06 - Add drained and rinsed cannellini or kidney beans and chickpeas. Simmer uncovered for another 10 to 15 minutes to allow flavors to meld and stew to thicken.
07 - If using, stir in baby spinach and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning as needed. Remove the bay leaf before serving.
09 - Ladle stew into bowls. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together quickly but tastes like it's been simmering for hours.
  • You can prep it in advance and reheat it without losing a bit of flavor.
  • The combination of beans and legumes makes it genuinely filling, no side dish needed.
02 -
  • Don't skip the step of sautéing the vegetables first—that initial cooking step builds a flavor foundation that the broth alone cannot replicate.
  • If your stew seems too thin at the end, let it simmer uncovered a few minutes longer; the potatoes will continue to soften and naturally thicken the liquid.
  • The bay leaf really does matter, but you must remember to remove it before serving.
03 -
  • For deeper flavor, sauté the tomato paste in the oil for a minute before adding the vegetables—it caramelizes slightly and tastes less acidic.
  • If you want more heat, add chili flakes or a pinch of cayenne pepper, but start small and taste as you go.
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