Description
A rich and comforting vegan stew featuring sweet potatoes, white beans, and a blend of spices, perfect for a filling meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 medium russet or Yukon gold potatoes, peeled and diced
- 1 can white beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic, ground cumin, smoked paprika, salt, and pepper, and sauté for an additional minute.
- Stir in the diced sweet potatoes and russet or Yukon gold potatoes, ensuring they are well-coated with the oil and spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes or until the vegetables are tender.
- Add the white beans and simmer for another 5 minutes, stirring occasionally.
- Adjust seasoning if necessary and serve warm.
Notes
Pair with crusty bread or serve with chopped fresh herbs for added flavor. Refrigerate leftovers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg