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Vegan Sweet Potato Stew

It has 3 basic ingredients: red beans, sweet potatoes, and collard greens.




This is one of my favorite winter dishes to cook! It has 3 basic ingredients: red beans, sweet potatoes, and collard greens. It's kind of a chili, so feel free to be heavy handed with the chili powder, cayenne pepper, and habanero. Balance out the heat with sweet potatoes and warm cinnamon.


This fills my large pot, which is about 12 hearty servings.


Ingredients


3 Sweet Potatoes

1/2 Large Bag Collard Greens (or 1 lb)

1 Large Bag Red Beans (32 oz.)

1/4 cup Onion

2 Clove Garlic

3 T Olive Oil

4 T Chili Powder

4 T Turmeric

2 T Cumin

1 T Cinnamon

1 t Allspice

Salt to taste


Instructions


Bake 1 Potato until soft. (I cook on 400 for about 45 minutes)


Dice onion and garlic. Cut 2 remaining potatoes into large squares.


Quick boil red beans for 5 minutes then let rest. Add collard greens and water. Add as little water as is necessary. You will have to boil off the majority of the water, so the less the better.


Remove the baked sweet potato from the skin and add to water. This sweet potato will melt and will give the stew a nice creamy texture. If desired, chop and add the remaining skin.


Add veggies, oil, and seasonings. Cook on medium high.


Add the remaining potato squares.


Cook with the top off for 1.5 - 2 hours or until the majority of the water is cooked off and it's more stewey than soupey.

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