Introduction
I’m excited to share this hearty Sweet Potato and Kale Stew recipe that’s become a staple in my kitchen during both cold winters and cool autumn evenings. This nutrient-packed stew combines the natural sweetness of sweet potatoes with the earthiness of kale, creating a satisfying meal that’s both healthy and comforting. What I love most about this recipe is its versatility – it’s naturally vegan but can be easily modified to include meat, and it’s perfect for meal prep since the flavors actually improve overnight.
Ingredients
- 2 large sweet potatoes, cubed (about 4 cups)
- 1 large bunch kale, stems removed and roughly chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in smoked paprika, cumin, and red pepper flakes, letting the spices bloom for 30 seconds.
- Add sweet potatoes and cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and continue cooking for 5 minutes.
- Stir in chopped kale and cook until wilted but still bright green, about 3-4 minutes.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 generous portions
Recipe Notes
Here are some helpful tips to make your Sweet Potato and Kale Stew perfect every time:
- Cut sweet potatoes into similarly sized cubes (about 1-inch) to ensure even cooking.
- If the stew is too thick, add more broth or water until you reach your desired consistency.
- For meal prep, store the stew in an airtight container in the refrigerator for up to 5 days.
- The stew can be frozen for up to 3 months – just thaw overnight in the refrigerator.
- To make it heartier, you can add other vegetables like carrots or celery with the onions.
- For a protein boost, add Italian sausage or chicken (brown it before adding the onions).
- Don’t skip blooming the spices – this step adds significant depth to the flavor.
Sweet Potato and Kale Stew
This nutrient-packed stew combines the natural sweetness of sweet potatoes with the earthiness of kale, creating a satisfying meal that's both healthy and comforting.
Ingredients
- 2 large sweet potatoes cubed (about 4 cups)
- 1 large bunch kale stems removed and roughly chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in smoked paprika, cumin, and red pepper flakes, letting the spices bloom for 30 seconds.
- Add sweet potatoes and cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and continue cooking for 5 minutes.
- Stir in chopped kale and cook until wilted but still bright green, about 3-4 minutes.
- Season with salt and pepper to taste.
