Best Vegetarian Sweet Potato Stew Recipes

SPICY VEGETARIAN SWEET POTATO STEW

Steps:

• Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
• Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
• Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
• Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
• Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

AFRICAN SWEET POTATO STEW (VEGETARIAN)

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion; cook, stirring, until tender, about 5 minutes.
• Mix in cabbage and garlic; cook, stirring, until cabbage is tender-crisp, about 5 minutes.
• Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
• Reduce heat to medium-low; cover.
• Simmer until hot and bubbling, about 6 minutes.
• Stir in green beans and simmer, uncovered, for 5 minutes.
• Stir in peanut butter until well blended and hot, about 1 minute.
• Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.
• HELPFUL HINT: To save time, use packaged cabbage slaw mix instead of chopping up a head of cabbage.
• Per Serving: 261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
• Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

VEGETARIAN SWEET POTATO STEW

Steps:

• Heat oil in large saucepan. Add onions and garlic, cook until lightly browned. Add bell peppers, cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, tomato sauce, chili powder and cumin.
• Cook over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.