Vegan Sweet Potato Stew with Greens
A hearty vegan sweet potato stew with greens, lime, and cilantro.
Equipment
- Dutch oven
Ingredients
Base Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, smashed, peeled, and minced
- 1 teaspoon freshly ground cumin seed
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper
- ½ teaspoon red pepper flakes more for a spicier stew
- 1 teaspoon Diamond Crystal kosher salt use less if using a different salt
- 2 pounds sweet potatoes, peeled and cut into a ¾-inch cube
- 4 cups flavorful vegetable broth homemade or store bought
- 2 cups crushed tomatoes fire roasted kind preferred
- ½ bunch kale, collards, or chard woody stems removed and cut into ribbons
- ⅓ cup fresh squeezed lime juice (from 3 - 4 limes)
- 1 cup chopped cilantro leaves
Instructions
Cooking Instructions
- Set a large (5 quart) Dutch oven over medium heat. Add the olive oil and then the onions and carrots. Cook 5 minutes, stirring often. Add the garlic, cumin, turmeric, Aleppo and red pepper, and salt. Cook 3 minutes more. Add the sweet potatoes and cook until they've softened a bit, about 5 minutes. Stir in the broth and tomatoes and bring to a boil.
- Add the greens, turn heat to low, cover pot with lid askew, and cook 20 - 25 minutes or until sweet potatoes are fork tender but not falling apart. As the stew cooks, taste and add salt as needed.
- Remove from heat and stir in lime juice. Ladle into bowls and top with lots of chopped cilantro.
- Leftover soup will keep for about 3 days in the fridge.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 18000IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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