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vegan peanut sweet potato stew

Peanut Sweet Potato Stew

This sweet potato and peanut butter stew makes a perfect, comforting dinner during winter.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Author: Sarah Sullivan

Ingredients

  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 tablespoon minced ginger
  • 2 jalapeños seeds removed, minced
  • 1 15 oz can diced tomatoes
  • 4 cups cubed sweet potato
  • 1 red pepper diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup peanut butter
  • 1 bunch collard greens ribs removed, chopped
  • salt and pepper to taste
  • 1/2 cup chopped peanuts optional
  • 1/2 cup chopped cilantro optional

Instructions

  • In a stockpot over medium heat, sauté onions, garlic, ginger and jalapeño in a few teaspoons of oil or water until soft and fragrant.
  • Stir in sweet potatoes, red pepper, chickpeas, broth, tomatoes, and spices. Bring to a boil.
  • Stir in peanut butter and reduce heat to low. Cover and allow to simmer for 15-20 minutes.
  • Add in collard greens then cover and allow to simmer for 3-5 more minutes until wilted. Add salt to taste and serve with cilantro and chopped peanuts.

Notes

You can also make this in a slow cooker by simply adding all ingredients at once.
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