Peanut Butter & Sweet Potato Stew
This stew is a cozy hug in a bowl, combining the creaminess of peanut butter with the sweetness of sweet potatoes. I love how it brings warmth and comfort, especially on chilly days.
I remember the first time I made this Peanut vegan butter & Sweet Potato Stew; it was one of those rainy afternoons when all I wanted was something warm and nourishing.
I was experimenting with flavors, and when peanut vegan butter met sweet potato, it felt like a match made in heaven!
This stew is not just filling but also packed with nutrients, making it a go-to for me on busy weeknights or when I need a pick-me-up.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are so versatile and full of nutrients! If you want to mix things up, you can add some chickpeas or lentils for extra protein. And if you’re not a fan of peanut vegan butter, almond vegan butter works beautifully too—it’ll just give a different flavor profile.
Tips & Notes
- •I love topping mine with some chopped cilantro and a squeeze of lime for extra freshness.
- •If you’re feeling adventurous, add a pinch of cayenne pepper for a little kick!
Recipe Variations
- •Feel free to throw in some kale instead of spinach for a different texture and flavor.
- •Sometimes I add a tablespoon of curry powder for an extra layer of flavor—it's a delightful twist!
Storage & Freezing
This stew keeps well in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months; just thaw it overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this stew ahead of time?
Absolutely! This stew actually gets better after a day in the fridge as the flavors meld together. Just reheat it gently on the stovetop.
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This stew is a cozy hug in a bowl, combining the creaminess of peanut butter with the sweetness of sweet potatoes. I love how it brings warmth and comfort, especially on chilly days.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- 2
Stir in the minced garlic and grated ginger, allowing them to cook for another minute until fragrant.
- 3
Add the diced sweet potatoes, sliced carrot, and chopped red bell pepper to the pot. Stir everything together.
- 4
Pour in the vegetable broth and canned diced tomatoes (with their juices). Bring the mixture to a boil.
- 5
Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- 6
Stir in the peanut vegan butter, coconut coconut milk, soy sauce, and lime juice. Mix well until the peanut vegan butter is fully incorporated.
- 7
Add the spinach and cook for another 2-3 minutes, just until wilted. Season with salt and black pepper to taste.
- 8
Serve hot, and enjoy this hearty, nourishing stew!
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