Description
A warm and comforting vegan stew packed with sweet potatoes, beans, and vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 russet or Yukon gold potatoes, peeled and diced
- 1 can of white beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onions and sauté for 3-4 minutes until translucent.
- Add the diced carrots and celery, cooking for another 3-4 minutes.
- Introduce the sweet potatoes and russet or Yukon gold potatoes to the pot, stirring for a couple of minutes.
- Pour in the vegetable broth followed by the white beans. Stir until combined.
- Sprinkle in the garlic powder, paprika, salt, and pepper. Stir and bring to a gentle boil, then lower to a simmer for 20-25 minutes until potatoes are tender.
- Adjust seasoning as necessary, then garnish with fresh herbs if desired.
- Serve in deep bowls with a sprinkle of fresh herbs and enjoy with crusty bread or quinoa.
Notes
Feel free to add different beans or vegetables based on availability. This stew can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan stew, sweet potato stew, comfort food, healthy recipe