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Vegan Sweet Potato Stew

Vegan sweet potato stew with tender cubes, chickpeas, and wilted kale simmered in a spiced broth. This hearty American main dish gets its warm flavor from cumin, turmeric, smoked paprika, cinnamon, and a hint of cayenne.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Stew base
  • 3 large sweet potatoes Peeled and cubed.
  • 2 can (15 oz) chickpeas Drained.
  • 3 cups kale Roughly chopped.
  • 1 can (14 oz) diced tomatoes
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • 1 tbsp lemon juice
  • 0.1 salt To taste.
  • 0.1 black pepper To taste.
  • 1 fresh cilantro For serving.
  • 1 crusty bread For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a Dutch oven over medium heat, then add the onion and sauté for 4 minutes until softened and fragrant, stirring as needed and keeping it from browning too much.
Bloom spices
  1. Add garlic, cumin, turmeric, smoked paprika, cinnamon, and cayenne, and cook for 2 minutes while stirring so the spices smell toasted and look slightly darker.
Simmer the stew
  1. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth, then bring the mixture to a boil over high heat.
  2. Reduce to a steady simmer and cook for 20-25 minutes, until sweet potatoes are tender when pierced with a fork.
Wilt kale and finish
  1. Stir in kale and cook for 5 minutes until wilted and bright green.
  2. Stir in lemon juice and season with salt and black pepper to taste until the flavors pop and the broth tastes balanced.
Serve
  1. Ladle the stew into bowls and top with fresh cilantro, serving with crusty bread on the side.

Notes

For best texture, cut sweet potatoes into evenly sized cubes so they finish tender at the same time. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove. Freezing is okay for up to 3 months—thaw overnight and rewarm, adding a splash of broth if the stew thickens. For a lower-sodium version, choose no-salt-added diced tomatoes and use a low-sodium vegetable broth.