Hearty Vegan Sweet Potato Stew (Printable)

Comforting stew featuring sweet potatoes, beans, and vegetables in a robust tomato base.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approx. 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approx. 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
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 - Incorporate minced garlic, diced red bell pepper, and diced zucchini. Cook for 3 minutes, stirring occasionally.
03 - Add diced sweet potatoes, diced Yukon Gold or russet potatoes, smoked paprika, dried thyme, ground cumin, ground black pepper, and salt. Sauté for 2 minutes to release aromas.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Increase heat to 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 - Stir in drained cannellini or kidney beans and chickpeas. Simmer uncovered for 10 to 15 minutes until flavors meld and stew thickens.
07 - Add baby spinach if using, cooking for 2 minutes until just wilted.
08 - Taste and adjust seasoning as needed. Remove bay leaf. Serve garnished with fresh parsley and accompanied by lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together quickly but tastes like it's been simmering all day, giving you that slow-cooked richness without the wait.
  • The combination of sweet and savory keeps your taste buds interested in every spoonful, and the creamy beans add unexpected depth.
  • It's naturally vegan, gluten-free, and packed with vegetables, so you never feel like you're sacrificing nutrition for comfort.
02 -
  • If you add the beans too early, they'll break apart and make the stew cloudy and mushy—I learned this by making that exact mistake and having to rescue a batch with extra broth.
  • The spinach is optional but worth including because it adds a subtle earthy note that somehow makes everything taste more sophisticated without being noticeable.
  • Don't skip the bay leaf even though it seems small—it's what prevents this from tasting like a generic vegetable soup, and I always remove it after cooking so nobody accidentally bites into it.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly—uneven pieces mean some are mushy while others are still firm.
  • Use smoked paprika, not regular, because the smoke adds a subtle depth that makes people ask what your secret ingredient is.
  • Make extra and freeze it in portions because defrosted stew somehow tastes even more comforting than the first time around.
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