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Vegan Sweet Potato Stew

Vegan sweet potato stew simmers sweet potatoes, black beans, and kale in a warmly spiced coconut broth. Lime juice stirred in at the end adds a bright finish to this hearty one-pot meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 3 sweet potatoes medium (about 2 pounds), peeled and cut into 3/4-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cans (15 oz) black beans drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups kale chopped, tough stems removed
  • 2 tbsp lime juice

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, cumin, smoked paprika, coriander, and cayenne and cook for 30 seconds, until fragrant.
  4. Add the sweet potatoes, vegetable broth, diced tomatoes with their juices, salt, and black pepper.
  5. Bring to a boil, then cover and reduce the heat to maintain a gentle simmer.
  6. Cook for 18 to 22 minutes, until the sweet potatoes are fork-tender.
  7. Stir in the black beans and coconut milk, then simmer uncovered for 5 minutes.
  8. Add the kale and simmer for 3 to 5 minutes, until wilted and tender.
  9. Remove the pot from the heat and stir in the lime juice.

Notes

For the best texture, add the kale near the end so it stays tender without overcooking. Refrigerate leftovers for up to 4 days; this stew freezes well. For a lower-fat option, use light coconut milk.