Description
This Crockpot Sweet Potato Stew is hearty, healthy, and easy to make! A comforting vegan and gluten-free one-pot meal, perfect for weeknights or meal prep.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil (optional for sautéing)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or cilantro, for garnish
- Optional: 2 cups spinach or kale
Instructions
- Prep the vegetables: Peel and dice sweet potatoes, chop onion, carrots, and celery, and mince the garlic.
- Optional sauté: For richer flavor, sauté onion, garlic, and spices in olive oil before adding them to the crockpot.
- Combine ingredients: Add sweet potatoes, carrots, celery, chickpeas, diced tomatoes, spices, and vegetable broth to the crockpot. Stir well.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes are tender.
- Finish: Stir in spinach or kale during the last 15 minutes of cooking. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh herbs and enjoy warm.
Notes
- Add coconut milk in the last 30 minutes for a creamy version.
- For a spicy kick, mix in chili flakes or cayenne pepper.
- Mash some sweet potato chunks to naturally thicken the stew.
- Freeze in single portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours