Spicy Vegetarian Sweet Potato Stew Recipes

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

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.

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.

SPICY SWEET POTATO AND LENTIL STEW

Steps:

• Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
• Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
• Ladle stew into bowls; top with toasted tortilla strips.

SPICY VEGETARIAN STEW

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
• Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.

SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
• Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
• Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

VEGAN AFRICAN SWEET POTATO STEW

Steps:

• Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
• Serve hot; makes 6 very hearty servings.