Vegan Sweet Potato & Peanut Stew

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. 

The first time I saw a recipe for this kind of stew, I had very mixed feelings. At the time, I was looking for something new to try, and I figured I found it. I also that that if it didn’t taste good, I can always eat a peanut butter sandwich. I know you do not always want to take that gamble with dinner; that’s why it’s so easy to go with things that we are use to eating. I really think that you will like this one: it’s so comforting and such a hearty dish. 

If you love a peanut flavored dish, I say give this one a try. This stew is just filled with flavor and tons of  healthy ingredients. It is really fast to throw together too. Once it’s all put together, let it come to a boil so that the flavors can combine and the sweet potatoes can cook all the way through. 

This African stew originally came from Budget Bytes. I have adapted it a bit, as you can see below.

5.0 from 1 reviews

Vegan Sweet Potato & Peanut Stew

 

Save Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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.

Author: Two Sisters Kitchens

Serves: 6

Ingredients

• 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

Instructions

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.

3.5.3208

If you make this or any of our recipes, we would love to see them! Snap a photo and hashtag it#TwoSistersKitchens or tag us @twosisterskitchens on Instagram!