Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten Free] Recipe | Yummly

Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]

Her: "Delicious. I left out 1 can of tomatoes for less…" Read More
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  • 1.25 kilograms sweet potatoes
  • 260 grams spinach (young leaf)
  • 400 grams chopped tomatoes
  • 400 grams butter beans
  • 4 garlic cloves (crushed)
  • 2 onions (medium, finely chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 teaspoons smoked paprika
  • 500 milliliters vegetable stock
  • 2 lemons
  • 1 bunch fresh coriander
  • salt
  • pepper
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    Her 9 months ago
    Delicious. I left out 1 can of tomatoes for less liquid and more chunk. I also added 2 tsp coriander seeds which gave the meal an awesome little crunch! And I also added a tbsp of Madras curry powder for a bit more depth. So good with the smoked paprika Super yum healthy and nurturing.
    harold f. 2 years ago
    As a pro chef, I could not resist a tweak, so I seared the onions, garlic and spices on high heat, then added the tomatoes plus a half cup of red wine and then cooked that down til it was almost jam. Then I added the stock and other ingredients. Also, I tripled the spice count (tablespoons not teaspoons) and used a bit more tomato too. The result was awesome. The tomato jam adds the bottom end, the bass note, that this tasty dish needed.
    Nowell 2 years ago
    Next time I make it il add more of each spice. I feel they got lost. Otherwise still very yum and filling. I cooked the sweet potato for 14 mins and I'm happy with how they turned out- had bite to them but cooked through. I added the juice of the 2 lemons, glad I did. Served with a little cooked rice.
    samantha borley 4 years ago
    Great veggie dish, even enjoyed by meat-loving partner. No tweaks made at the time, good to go as is.