Sweet Potato Peanut Stew With Spinach

A simple and creamy sweet potato stew with peanut butter and kale.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:30


3/4 cup onion, finely diced

3 cloves garlic, minced

2 teaspoons fresh ginger, minced or 1/2 teaspoon ground ginger

1 cup carrots, diced

1 medium white or orange sweet potato, or 2 cups, diced into 1/2 inch cubes

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

1/8 - 1/4 teaspoon cayenne

3 1/2 cups vegetable broth, or water plus 1 tsp vegetable bouillon

1/3 - 1/2 cup creamy peanut butter or almond butter, use sunbutter for nut-free

2 - 3 cups baby spinach, or any greens you prefer*

1 tablespoon fresh lemon juice

1/2 teaspoon salt, or to taste


1Heat a large soup pot or dutch oven over medium heat, then add the diced onions and saute for 7-10 minutes using a few splashes of vegetable broth or water as needed to keep the onions from sticking. Add in the minced garlic and ginger and continue to cook for another 3 minutes.

2Add in the carrots and sweet potato, then stir in all of the spices. Pour in the vegetable broth. Bring to a boil over medium high heat, then reduce heat to a simmer and add the peanut butter. Stir until it melts and combines with the stew and add in any bouillon now, if using. Let the pot simmer for 15 minutes, stirring occasionally.

3After 15 minutes has passed, add the chopped spinach, lemon juice, adjust salt and spices to taste. Cook for about 2 more minutes or until spinach is wilted.

4Serve as is or with a bowl of whole grains of choice.

Additional Notes

*If using cruciferous or dark greens, which are not as tender as baby spinach, add them in with the potatoes and carrots. This recipe is inspired by and adapted from this recipe by Naturally Ella-

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