This butter bean sweet potato stew is so comforting and full of flavour! Made with broccoli, kale and zucchini, it's a lunch or dinner that is incredibly hearty, savoury and rich. Plus, you only need 15 minutes and handful of simple ingredients!
It’s no secret that my favourite meals are the ones that are easy, but nonetheless taste unbelievably delicious. To be honest, that’s often how it goes with recipes. I can stand in the kitchen for an hour, trying to invent something spectacular, just to have my efforts result in mediocrity at best. At other times I’ll throw something together in under 30 minutes and end up with a new favourite meal.
My love for healthy, easy comfort food inspired this sweet potato stew. As a student, I don't really have the luxury of time. Sure, cooking is what I use as a creative outlet during study breaks, but I still have to be mindful and minimise how long I spend in the kitchen - without, of course, having to eat stuff that’s boring and/or doesn’t make me feel my best.
Butter bean sweet potato stew
I think this healthy and easy one pot meal kinda speaks for itself. Potatoes, first of all, are one of the most versatile ingredients out there. You can boil them, roast them, use them in stews and soups, make potato curry, make jacket potatoes, and so much more. I also love eating them for breakfast.
What’s great about sweet potatoes is that they’re really flavourful in themselves. You, therefore, don’t have to use a lot of other ingredients to make them taste good - a few spices usually do the job. This sweet potato stew is no exception.
I love this recipe because it's:
- Very comforting. If it's starting to get cold where you are, a big bowl of sweet potato stew will warm you up.
- Full of flavour, thanks to the sweet potato and the spices.
- With a good amount of texture too, thanks to the beans and the vegetables.
- A great way to eat more vegetables in autumn and winter.
- Made with just a handful of simple ingredients.
- Ready in under 20 minutes.
- Great for meal prep.
- Perfect for batch cooking.
How to make sweet potato purée
You will need sweet potato purée to make this recipe. One option is roasting the sweet potato. Poke a few holes in it using a fork, place it on a baking tray and roast in the oven at 200 degrees C (400 F) for around 45-50 minutes, until soft and caramelised.
Alternatively, you can microwave a sweet potato. To do so, poke a few holes in it using a fork, then wrap it in a kitchen towel and microwave at 80% power for 10-12 minutes.
When the sweet potato is done, remove the skin and mash using a fork or a potato masher. If you have any leftover sweet potato, you can use it in recipes such as sweet potato gnocchi or sweet potato pancakes.
How to make sweet potato stew
Before making the stew, be sure to have the mashed sweet potato ready, as per the instructions listed above.
Then, add cherry tomatoes, onion and garlic to a saucepan and cook for 2-3 minutes, until the tomatoes soften and the onion is translucent.
Next, add the zucchini, broccoli, cumin, turmeric, garlic powder and salt. Cook, stirring frequently, for around 5 minutes, until the broccoli florets are softened and bright green.
Add the butter beans, mashed sweet potato, veggie broth, plant based milk and maple syrup. Simmer for 5 minutes over a medium-high heat for around 5 minutes.
After this, stir in the kale and lemon juice and cook for another 3-4 minutes, until the kale wilts. Serve on its own, or over rice.
Storing and freezing instructions
You can store this butter bean stew in an airtight container for 3-4 days. It is also freezer-friendly. In order to reheat, leave to thaw in the fridge and then reheat in the microwave or on the stove - adding a little bit more liquid may be necessary.
Tips and modifications
- If you want to make this sweet potato stew creamier, add around ½ cup canned coconut milk at the end of the cooking process.
- This recipe is versatile because you can add any other vegetables of your choice, such as bell peppers and cauliflower
- For a spicier sweet potato stew, add smoked paprika, cayenne pepper or fresh chillies.
- White or purple sweet potatoes work just as well as the orange variety!
Other recipes you might like...
- Try chocolate buckwheat porridge if you want a cosy, fall-inspired breakfast!
- Or how about a pumpkin vegetable stir-fry?
- Enjoy a slice of chickpea cinnamon apple cake for dessert.
Let me know in the comments: what's your favourite way to cook sweet potatoes? If you give this recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
- 1 cup cherry tomatoes halved
- 1 medium onion chopped finely
- 2 cloves garlic minced
- 1 medium zucchini chopped
- 2 cups broccoli chopped
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp salt or to taste
- 3 cups cooked butter beans (or 2 14-oz cans)
- 1 cup mashed sweet potato
- 2 ½ cups veggie broth
- 1 cup plant based milk
- 1 tsp maple syrup
- 2 cups kale de-stemmed and chopped
- 1 lemon juice of
- Add cherry tomatoes, onion and garlic to a saucepan and cook for 2-3 minutes, until the tomatoes soften and the onion is translucent.
- Add the zucchini, broccoli, cumin, turmeric, garlic powder and salt. Cook, stirring frequently, for around 5 minutes, until the broccoli florets are softened and bright green.
- Add the butter beans, mashed sweet potato, veggie broth, plant based milk and maple syrup. Simmer for 5 minutes over a medium-high heat for around 5 minutes.
- After this, stir in the kale and lemon juice and cook for another 3-4 minutes, until the kale wilts. Serve on its own, or over rice.