Sweet Potato and White Bean Stew

A hearty stew that is perfect for the fall season! High in fiber, protein, and vitamins, this stew is a one-pot wonder that will keep you warm and full.

Cooking Tip

Toast up a few pieces of bread, add some butter and garlic powder, then cut into bite-sized pieces to make a crouton garnish to top the stew off after it has finished cooking!

Yield8 Servings

Serving size1.5 Cups

Perfect forOne-pot

Dietary preferencesDairy Free, Diabetes Friendly, Gluten Free, Vegan, Vegetarian

Ingredients

2 tbsp olive oil
2 medium carrots, diced
1 medium yellow onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 ½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
¼ tsp turmeric
1 large orange sweet potato, washed and diced into ½-inch cubes
2 cans (15.5 oz each) white beans, drained and rinsed
1 can (14.5 oz) fire roasted tomatoes
4 cups vegetable broth
5 stems lacinato kale
1 tbsp lemon juice
Salt and pepper to taste

Directions

In a large pot, heat olive oil until shimmering, add carrots and onions. Cook until carrots are softened and onions are translucent. Stir in garlic and tomato paste, cooking until garlic is fragrant then add smoked paprika, cumin, coriander, oregano and turmeric. Stir over medium heat for about a minute. Add sweet potatoes, white beans, tomatoes with juice, and vegetable broth. Simmer until sweet potatoes can be pierced with a fork.
While stew is cooking, stack kale and slice crosswise into ½-inch ribbons. When stew is done, turn off heat and stir in kale. Cover and let stand for a couple of minutes to gently soften kale.
Stir in lemon juice and salt and pepper to taste.

Nutrition facts (per serving)

234Calories

4.0 Total Fat (g)

1.0Saturated Fat (g)

625.0Sodium (mg)

41.0Carbs (g)

8.0 Dietary Fiber (g)

10.0Protein (g)

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Sweet Potato and White Bean Stew

Ingredients

Directions

Nutrition facts (per serving)

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