Vegan Sweet Potato Stew

Single Batch: Serves 5-6, Double Batch: Serves 10-12

Total Time: 1 Hour


1 sweet onion

1 Tbps olive oil

1 Tbps cumin

1 tsp paprika

1 tsp tumeric

1 tsp cinnamon

1 pinch ground cloves

1 pinch allspice

Salt & Pepper to taste

4 sweet potatoes

1 can 28 oz. crushed tomatoes

1 can garbanzo beans

1 cup dried lentils

32 oz. vegetable broth


Lemon juice



  1. Dice onion and saute with olive oil on medium heat for 5 minutes in a medium sized pot
  2. Add spices to onions (cumin, paprika, turmeric, cinnamon, cloves, allspice) for 2-3 minutes, this makes the spices more fragrant!
  3. Cut sweet potatoes into 1 inch cubes
  4. Add sweet potatoes, tomatoes, garbanzo beans, lentils, and vegetable broth to the medium sized pot with onions and bring to a boil. Cover pot, turn the heat down to low, and let simmer for 30 minutes
  5. Add lemon juice (about 1 Tbps per serving) and cilantro to individual bowls
  6. Enjoy!

We just ate this stew in the middle of July. I just couldn’t wait until fall! I love how the flavors complement each other (spices, lemon, & cilantro) and how I get tons of protein & complex carbs all in one vegan meal. Also… turmeric! This superfood reduces inflammation, relieves pain, improves liver function, and aids in your digestion.

*I am affiliated with Amazon and these are paid links


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