Butter Bean Sweet Potato Stew

Butter Bean Sweet Potato Stew Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 17 mins


▢ 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

▢ 1/2 tsp turmeric

▢ 1/2 tsp garlic powder

▢ 1/2 tsp salt, or to taste

▢ 3 cups cooked butter beans, (or 2 14-oz cans)

▢ 1 cup mashed sweet potato

▢ 2 1/2 cups veggie broth

▢ 1 cup plant based milk

▢ 1 tsp maple syrup

▢ 2 cups kale, de-stemmed and chopped

▢ 1 lemon, juice of


1Add cherry tomatoes, onion and garlic to a saucepan and cook for 2-3 minutes, until the tomatoes soften and the onion is translucent.

2Add 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.

3Add 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.

4After 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.

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