Vegan Sweet Potato Peanut Stew
on Apr 11, 2020, Updated Sep 11, 2024
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This vegan sweet potato peanut stew is ready in 35 minutes in one pot for a healthy and delicious plant-based meal.
About the Recipe
- 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
- 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.
Step-by-Step Instructions
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.
Storing
- Let it cool before storing it.
- The stew will keep well in the fridge for up to 5 days or can be frozen in a freezer-safe container for up to 3 months.
More Vegan Stew
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Vegan Sweet Potato Peanut Stew
Ingredients
- 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
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
Nutrition
Originally published on January 5, 2017.
Just made this tonight and we loved it! Healthy and delicious!
Glad to hear it, David! Thank you!
We can’t stop eating this stew. Fantastic recipe. Thanks for sharing.
You are so welcome! I’m glad you enjoyed it.
Absolutely delicious! I used tiny dried currants instead of the dates and twice as many red pepper flakes…I am definitely adding this to my ‘make often’ recipe collection. Thank you!
Sound delicious with those changes! So glad you enjoyed it.
Absolutely delicious, easy to make and totally gorgeous. This recipe will definitely become one of my regular go tos from now on. I’ve already passed the recipe on to friends who have made and enjoyed it too. Thanks so much
You are so welcome! So glad you enjoyed it and thanks for sharing the recipe!
I loved this recipe! It was so easy and delicious. My boyfriend commented that we need to keep it in our normal rotation of dinners, and I completely agree. We actually made it again a few days after we ran out of our leftovers!
We loved this recipe! Lots of great flavors and very satisfying. We generally have all of the ingredients. We will definitely make it again. Thanks for sharing.
You’re welcome! I’m so glad you enjoyed it.
I have just made this today and had it for my lunch, it is so tasty and will be another of my regulars. Thank you Deryn
can this be made in a crock pot?
It could but I don’t have an exact time for you since I haven’t tried it. I’d suggest 2 hours on high or 3-4 hours on low. Let me know if you try it.
Thank you, Deryn! Covid allowing me to expand my horizons, spending more time in the kitchen and I love it. Added some extra protein (ground turkey) and extra red pepper flakes for some more heat. Will definitely keep this one in my faves!
Family loved this one plus it did a great job of clearing out the veggie drawer 🙂