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Vegan African Sweet Potato Stew

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. Add the sweet potato, cumin and red pepper to the pot and continue to sauté for about 5 minutes.
  3. 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.
  4. 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.

Find it online: https://susancooksvegan.com/vegan-african-sweet-potato-stew/