Vegan Sweet Potato & Peanut Stew
Prep time
Cook time
Total time
An African stew made with sweet potatoes, kidney beans, tomatoes, and of course peanut butter! It is an amazing flavor combination, trust me on this one.
Serves: 6
  • 2 tablespoons vegetable or coconut oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 red or yellow bell peppers, seeded and cut into squares
  • 2 tablespoons brown sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt (or more to taste)
  • ¾ teaspoon cayenne pepper (or less, for less spicy)
  • ¾ cup natural peanut butter
  • 2 medium sweet potatoes, peeled and cut into ½ inch cubes
  • 1- 14 oz can red kidney beans, drained and rinsed
  • 1- 14 oz can diced tomatoes
  • 2½ cups good vegetable stock
  • Toppings:(optional)
  • fresh cilantro
  • lime wedges
  • peanuts
  1. Heat the oil in a large saucepan over medium heat. Add the diced onions and cook for 4-5 minutes, or until softened. Add the garlic and cook for 1 minute.
  2. Add the bell peppers and cook for 2-3 more minutes.
  3. Stir in the brown sugar, ginger, cumin, cinnamon, salt, cayenne and cook for 2-3 minutes.
  4. Stir in ginger, cumin, and cinnamon, and cook, stirring, for 1-2 minutes.
  5. Stir in peanut butter, until the peanut butter has melted and starts to coat the veggies.
  6. Then add in the sweet potatoes, kidney beans, and tomatoes.
  7. Add the vegetable stock and bing to a boil, then reduce heat to low and simmer until sweet potatoes are soft. This usually takes 30 minutes. Add more salt if needed, and if you would like the stew thinner add a ½ cup of broth extra at a time until desired consistency.
  8. Serve over rice and garnish with peanuts, chopped cilantro and lime wedges.
Recipe by Two Sisters Kitchens at