Vegetarian Sweet Potato Stew Recipes

Steps:

• Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
• Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
• Garnish with chopped peanuts and cilantro and serve.

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

Steps:

• Heat oil in large saucepan. Add onions and garlic, cook until lightly browned. Add bell peppers, cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, tomato sauce, chili powder and cumin.
• Cook over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.

Steps:

• Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
• Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
• Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
• Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
• Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion; cook, stirring, until tender, about 5 minutes.
• Mix in cabbage and garlic; cook, stirring, until cabbage is tender-crisp, about 5 minutes.
• Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
• Reduce heat to medium-low; cover.
• Simmer until hot and bubbling, about 6 minutes.
• Stir in green beans and simmer, uncovered, for 5 minutes.
• Stir in peanut butter until well blended and hot, about 1 minute.
• Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.
• HELPFUL HINT: To save time, use packaged cabbage slaw mix instead of chopping up a head of cabbage.
• Per Serving: 261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

Steps:

• In a pot sauté onions and garlic over low heat until soft, but not brown.
• Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
• Reduce heat to low and simmer covered for 5 minutes.
• Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

Steps:

• Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
• Serve hot; makes 6 very hearty servings.