This Vegan African Sweet Potato Stew takes your tastebuds on a culinary adventure to West Africa. This dish is rich and has complex, spicy flavours. It’s a journey for your senses and taste buds!
Stews are typically heavier dishes that include a starch. This recipes includes brown rice but feel free to include any type of rice that you desire or none at all. Not only does this stew taste delicious but it’s packed with nutrients. From black beans to spinach, sweet potatoes and ginger, this recipe is high in fibre, protein and gluten-free.
More Spice or Less?
If spice is not your thing, don’t worry! Removing the spice does not affect the recipe process. If you want to kick the spice into 3rd gear, then add more!
Storing Leftovers
Leftover Vegan African Sweet Potato Stew can remain in the fridge covered for 3-4 days. Reheat on the stovetop or in the microwave. It can be stored in the freezer for up to three months if sealed in a freezer-proof airtight container. I prefer to create dishes that can be frozen, especially in these colder months for quick access to ready-to-serve hot dishes.
Looking For More Soups and Stews?
If you loved this Vegan African Sweet Potato Stew and are looking for more soups and stews you will want to try my recipes for:
–Creamy Roasted Vegan Tomato Soup
–Vegan Celery Root & Apple Soup
–Lemony Chickpea & Wildrice Soup
Show Me Your Stew!
If you make this Vegan African Sweet Potato Stew please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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It would be much appreciated if you had a moment to comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
Susan 💗🌱
Vegan African Sweet Potato Stew
This Vegan African Sweet Potato Stew takes your tastebuds on a culinary adventure to West Africa. This dish is rich and has complex, spicy flavours. It’s a journey for your senses and taste buds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, Bowls, Soup
- Method: Stovetop
- Cuisine: West African
- Diet: Vegan
Ingredients
- 1 medium onion, diced
- 4 cloves garlic, finely diced
- 1 tbsp fresh ginger, grated
- 1 tbsp neutral tasting oil (olive, canola, avocado)
- 1 large sweet potato
- 1 tsp cumin
- ¼ tsp (more or less to taste) crushed red pepper
- 2 cups crushed tomatoes
- 1/3 cup natural style peanut butter
- 4–6 cups vegetable broth
- 4 cups spinach or sub chopped kale
- 1 cup cooked black beans
- 3 tbsp fresh lime juice
- 1 tsp lime zest (optional)
- 1/2 tsp salt (or to taste)
- 2–4 cups cooked brown rice
- 1/4 cup chopped peanuts for garnish
Instructions
- Peel and dice the sweet potato into ½ inch cubes. Dice the onion and mince the garlic. Peel and grate the ginger using a small holed cheese grater. Sauté the onion, ginger and garlic in a large pot with olive oil over medium heat for 2-3 minutes or until the onions become soft and translucent.
- Add the sweet potato, cumin and red pepper to the pot and continue to sauté for about 5 minutes.
- Add the diced tomatoes, peanut butter and vegetable broth. Stir until combined. Turn the heat up to high and allow the stew to come to a boil. Turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft. Stir occasionally. Add the black beans, spinach, fresh lime juice and zest. Simmer for another 5 minutes.
- Taste the stew. Add salt and more red pepper if needed. Serve stew on a bed of brown rice and garnish with chopped peanuts.
Notes
African Sweet Potato Stew can remain in the fridge covered for 3-4 days. Reheat on the stovetop or in the microwave. It can be stored in the freezer for up to three months if sealed in a freezer-proof airtight container.
