Sweet Potato Stew
Becca Harris, RD, MHSc
Naturally gluten-free, dairy-free and vegan.
This hearty stew is packed with plant-based protein and other wholesome ingredients that will keep you full and feeling good.
from 1 vote
Main Course, Side Dish, Soup
Measuring cups / spoons
(can sub for a can of diced tomatoes, drained)
fresh ginger, minced
sweet potatoes, cubed
(I usually use brown lentils)
Heat oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
Add ginger and tomatoes and cook for another 3-4 minutes while stirring occasionally.
Mix in spices, coat the ingredients and stir for 2 minutes.
Add sweet potatoes, lentils and broth (in this order to prevent broth from splashing). Turn heat to high and bring to a boil. Reduce heat to simmer, cover and let it cook for 30 minutes.
Add kale and cook for another 10 minutes.
This stew stays fresh in the fridge for 3-4 days and also keeps well in the freezer for up to 3 months (if it lasts that long!)
dairy-free, gluten-free, plant-based, soup, vegan