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Sweet Potato Peanut Butter Stew (Vegan, One Pot)

By Deryn Macey

5 from 13 votes

on Apr 11, 2020, Updated Apr 30, 2026

This easy vegan sweet potato peanut butter stew is one of my go-to winter dinners. It’s a thick, hearty one-pot stew built around sweet potato, chickpeas and a warming blend of spices, cumin, ginger, coriander, turmeric, and a spoonful of peanut butter that adds richness and nutty flavour.

Everything comes together in one pot in about 35 minutes and it’s substantial enough to serve on its own.

Why You’ll Love Peanut Butter Stew

• Quick and Easy: Have this hearty 1-pot stew on the table in about 35 minutes.
• Nutritious: This soup is made with everyday wholesome ingredients like chickpeas and sweet potato.
• Dietary Restriction and Allergy-Friendly: This recipe is dairy-free, vegan, gluten-free, refined sugar-free and can be peanut-free or nut-free, if needed.
• Meal Prep: This stew stores well in the fridge and the flavours improve with time so is perfect for meal prep. Freezer-friendly too!

Ingredients You’ll Need

• Soup veggie basics. You’ll need onion, celery, bell peppers, and garlic.
• Spices. The soup is seasoned with ground cumin, turmeric, cinnamon, coriander and ginger.
• Sweet potato. You’ll need about 3 cups diced, or one medium-ish sweet potato. No sweet potato available? Try this stew with butternut squash instead or try something similar with this Butternut Squash Lentil Stew.
• Chickpeas. You’ll need a 19 oz can of chickpeas or 2 cups. If you only have a 14 oz can on hand, that’s fine, or you can open two 14 oz cans to reach 2 cups worth.
• Peanut butter. Peanut butter adds that traditional peanut soup flavor but you can sub it with almond butter or for a nut-free option, sunflower seed butter or even Wowbutter.
• Dates: The chopped dates add a lovely sweetness to the stew but are an optional ingredient. They can be omitted or substituted raisins or 1 tbsp of maple syrup.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

How to Make Sweet Potato Peanut Butter Stew

Step 1. Start by sautéing the celery, onion and garlic in 2 tbsp of the broth. Cook them 5-6 minutes until they’re softened, then stir in the spices as well.

Step 2. Add the bell peppers, sweet potato, broth and tomatoes. Leave it uncovered and simmer lightly until the sweet potato is easily pierced with a fork. This should take 15-20 minutes.

Step 3. Finally, stir in the rest of the ingredients, turn of the heat and let it sit for a few minutes until everything is heated through.

Serve right away topped with fresh lemon or lime juice, crushed peanuts or cashews, and more fresh cilantro.

How to Store Peanut Butter Stew

If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn

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5 from 13 votes

Sweet Potato Peanut Butter Stew (Vegan, One Pot)

By: Deryn Macey

This sweet potato peanut butter stew is hearty, nutritious and flavourful thanks to warming spices and healthy dose of peanut butter. It's ready in under 40 minutes in 1-pot, making it perfect for a delicious weeknight meal.

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 1 small white onion, diced (1 heaping cup, 175 g)
• ▢ 3 ribs celery, chopped (1 heaping cup, 150 g)
• ▢ 1 green pepper, de-seeded and diced (1 cup, 150 g)
• ▢ 1 red pepper, de-seeded and diced (1 cup, 150 g)
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp cumin
• ▢ 1 tsp ground turmeric
• ▢ 1 tsp ground ginger
• ▢ 1 tsp ground goriander
• ▢ 1/4 tsp cinnamon
• ▢ 1/2 tsp red pepper flakes, optional, for heat
• ▢ 2 cups vegetable broth
• ▢ 3 cups peeled and diced sweet potato, 400 g
• ▢ 1 28 oz can diced tomatoes with their juices
• ▢ 1 19 oz can chickpeas, rinsed and drained
• ▢ 1/4 cup natural peanut butter, 60 g
• ▢ 1/4 cup finely chopped pitted dates, 50 g, sub raisins if needed
• ▢ 1/2 cup lightly packed finely chopped cilantro, 20 g
• ▢ 1 tbsp fresh lemon juice
• ▢ salt and black or white pepper, to taste

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Instructions 

• In a soup pot over medium heat, cook the celery, onion and garlic in 2 tbsp of the vegetable broth for 5-6 minutes until soft and fragrant.
• Stir in the spices and cook for a couple more minutes.
• Add the bell peppers, broth, diced tomatoes and sweet potato and stir to combine. Simmer lightly, uncovered, until the sweet potato is tender, approximately 15-20 minutes.
• Stir in the chickpeas, dates or raisins, peanut butter, lemon and cilantro. Stir until the peanut butter is completely mixed in. Turn off the heat and let sit for a few minutes to allow everything to heat through.
• Serve right away topped with fresh cilantro and chopped peanuts or cashews, if desired.

Notes

Peanut butter can be substituted with almond butter or for a nut-free stew, you can use sunflower seed butter or Wowbutter.

Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Serving: 1/6th of recipe, Calories: 236kcal, Carbohydrates: 36g, Protein: 9g, Fat: 6.5g, Fiber: 8.5g

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Originally published on January 5, 2017.