Sweet Potato Peanut Stew with Cauliflower and Kale

(Plant-Based and Gluten-free)

Nothing makes me more cozy than a warm bowl of soup on a chilly night. So let’s make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein. It’s vegan stew but never gets you bored with the kick of warm spices!

This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

This recipe is perfect for an easy weekday dinner. And also a great recipe for meal prep, as the taste gets deeper the next day! This is my take on West African peanut stew! It’s plant-based and gluten-free!

Variations

This stew is pretty forgiving. So here are some ingredient swap ideas!

• Sweet potatoes: regular potatoes, Japanese sweet potatoes, Kabocha squash.
• Chickpeas: your favorite beans.
• Kale: I used green curly kale for this recipe. Other kale varieties like red kale and dinosaur kale are a great choice too as they hold the texture even after they are cooked. You can also use leafy greens baby spinach, bok choy, and Swiss chard. But they wilt down and lose color quicker than kale so keep an eye on them and just the minimum cooking is all you need.
• Peanuts: cashews or almonds.

Sweet Potato Peanut Stew with Cauliflower and Kale

So let's make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients  

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• 1 Tbsp. extra virgin olive oil
• 1 tsp. cumin seeds
• 1 onion chopped
• 3 cloves garlic minced
• 1 sweet potato cubed
• ½ large head cauliflower(about 14oz) cut into florets
• ¼ tsp. red pepper flakes
• 1 tsp. turmeric powder
• ½ tsp. cinnamon powder
• 1 can diced tomato
• 1 can chickpea rinsed and drained
• 1 cup water
• 2 Tbsp. peanut butter
• 1 can coconut milk
• Salt and pepper
• 2 cups chopped kale
• 1 lime juiced, plus more for serving
• 4 cups cooked brown rice
• Cilantro for serving
• Peanuts for serving

Instructions 

• In a large pot over medium heat, heat oil and cumin seeds until aromatic, for 1 to 2 minutes. Add onion and cook for 5-8 minutes until soft, stirring occasionally. Add garlic and cook for a few minutes until aromatic.
• Stir in sweet potato, cauliflower, red pepper flakes, turmeric, and cinnamon and cook for a few minutes.
• Stir in diced tomato and cook for another few minutes. Stir in chickpea, water, peanut butter, coconut milk, and a dash of pepper. Season generously with salt. Cover and cook 20 to 25 minutes until sweet potato is tender.
• Taste and add more salt if necessary to your taste. Stir in kale and juice from 1 lime. Cook until kale just turns bright green.
• Arrange brown rice on the bottom of the serving bowls. Divide the stew into the bowls and top with cilantro and peanuts. Serve with lime wedges and drizzle lime juice just before enjoying.

Video

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