Butter Bean Sweet Potato Stew
This butter bean sweet potato stew is so comforting and full of flavour! Made with broccoli, kale and zucchini, it’s a lunch or dinner that is incredibly hearty, savoury and rich. Plus, you only need 15 minutes and handful of simple ingredients!
It’s no secret that my favourite meals are the ones that are easy, but nonetheless taste unbelievably delicious. To be honest, that’s often how it goes with recipes. I can stand in the kitchen for an hour, trying to invent something spectacular, just to have my efforts result in mediocrity at best. At other times I’ll throw something together in under 30 minutes and end up with a new favourite meal.
My love for healthy, easy comfort food inspired this sweet potato stew. As a student, I don’t really have the luxury of time. Sure, cooking is what I use as a creative outlet during study breaks, but I still have to be mindful and minimise how long I spend in the kitchen – without, of course, having to eat stuff that’s boring and/or doesn’t make me feel my best.
Table of Contents
Butter bean sweet potato stew
I think this healthy and easy one pot meal kinda speaks for itself. Potatoes, first of all, are one of the most versatile ingredients out there. You can boil them, roast them, use them in stews and soups, make potato curry, make jacket potatoes, and so much more. I also love eating them for breakfast.
What’s great about sweet potatoes is that they’re really flavourful in themselves. You, therefore, don’t have to use a lot of other ingredients to make them taste good – a few spices usually do the job. This sweet potato stew is no exception.
I love this recipe because it’s:
- Very comforting. If it’s starting to get cold where you are, a big bowl of sweet potato stew will warm you up.
- Full of flavour, thanks to the sweet potato and the spices.
- With a good amount of texture too, thanks to the beans and the vegetables.
- A great way to eat more vegetables in autumn and winter.
- Made with just a handful of simple ingredients.
- Ready in under 20 minutes.
- Gluten-free.
- Oil-free.
- Great for meal prep.
- Perfect for batch cooking.
How to make sweet potato purée
You will need sweet potato purée to make this recipe. One option is roasting the sweet potato. Poke a few holes in it using a fork, place it on a baking tray and roast in the oven at 200 degrees C (400 F) for around 45-50 minutes, until soft and caramelised.
Alternatively, you can microwave a sweet potato. To do so, poke a few holes in it using a fork, then wrap it in a kitchen towel and microwave at 80% power for 10-12 minutes.
When the sweet potato is done, remove the skin and mash using a fork or a potato masher. If you have any leftover sweet potato, you can use it in recipes such as sweet potato gnocchi or sweet potato pancakes.
How to make sweet potato stew
Before making the stew, be sure to have the mashed sweet potato ready, as per the instructions listed above.
Then, add cherry tomatoes, onion and garlic to a saucepan and cook for 2-3 minutes, until the tomatoes soften and the onion is translucent.
Next, add 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.
Add 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.
After 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.
Storing and freezing instructions
You can store this butter bean stew in an airtight container for 3-4 days. It is also freezer-friendly. In order to reheat, leave to thaw in the fridge and then reheat in the microwave or on the stove – adding a little bit more liquid may be necessary.
Tips and modifications
- If you want to make this sweet potato stew creamier, add around 1/2 cup canned coconut milk at the end of the cooking process.
- This recipe is versatile because you can add any other vegetables of your choice, such as bell peppers and cauliflower
- For a spicier sweet potato stew, add smoked paprika, cayenne pepper or fresh chillies.
- White or purple sweet potatoes work just as well as the orange variety!
Other recipes you might like…
- Try chocolate buckwheat porridge if you want a cosy, fall-inspired breakfast!
- Or how about a pumpkin vegetable stir-fry?
- Enjoy a slice of chickpea cinnamon apple cake for dessert.
Let me know in the comments: what’s your favourite way to cook sweet potatoes? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Get the Recipe: Butter Bean Vegan Sweet Potato Stew
Ingredients
- 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
Instructions
- Add cherry tomatoes, onion and garlic to a saucepan and cook for 2-3 minutes, until the tomatoes soften and the onion is translucent.
- Add 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.
- Add 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.
- After 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.
32 Comments on “Butter Bean Sweet Potato Stew”
YUMMY! This looks deliciously nutritious 🙂 I absolutely love butter beans never mind all the other goodies like broccoli, kale and sweet potatoes. I can’t wait to make this for my husband, he is going to be in stew heaven! <3
Thank you for your lovely comment – it really is a delicious combo of ingredients! Hope he ends up liking it 🙂
Love that this comes together quick and is healthy too! I love using butter beans but I never know what recipes to use them in. So can’t wait to try this!
Haha to be honest I often eat butter beans just by themselves because they’re so yummy! Glad you like this recipe 🙂
That looks so delicious! I love sweet potatoes and putting it in a stew with the butter beans and yummy greens is perfect!!
Thank you very much! They’re one of my favourite ingredients to cook with for sure, and this turned out super tasty 🙂
This looks like the perfect hearty, nourishing meal when I’m taking a few days off meat. It has the creaminess and sweetness of sweet potato coupled with the textures of veggies. This looks like a winter classic in my book.
I’m very happy you like it! Stews are definitely a great way to stay cosy during the winter, and get in some greens at the same time!
oh yum! This looks like a perfect cosy meal for this time of the year! Love that vibrant colour it gets from the sweet potato!
Thank you very much – making colourful food is one of my favourite ways to make gloomy days a little bit brighter :’)
So nourishing and healthy and also very delicious! Love this kind of meals, too. Easy to put together and so satisfying!
Easy and yummy is the way to go for sure! I’m very happy to hear you like this!
I love when hearty and healthy come together in a yummy way 🙂 Great recipe, and perfect for the fall!
Haha I do too for sure! Thank you very much – I’ve been loving all things pumpkin recently 🙂
What a great dish full of flavor and nutrition. We’re all looking for quick meals — especially during busy times. With the busy season coming up this stew would be great on a weeknight. And another bonus is that the holidays brings along with them some heavier meals. The stew would be a great dish on alternate days.
It’s always great to stock up on cosy and flavourful meals this time of year! Thank you very much for your lovely comment and I hope you like the stew if you end up giving it a go.
I love cooking extra sweet potatoes whenever I’m making them. They’re great leftover, and this dish looks like a great way to use ’em up! Great way to add some extra veggies in there, too!
Yeah it’s always useful to make extra because they’re so versatile! This is a very delicious use of them indeed – I’m happy you like it!
This sounds so interesting and I’m sure super nutritious. I hardly ever cook with butter beans so need to give this a try!
Thank you! Butter beans are so yummy in soups and stews.
I’ll be totally honest, I had never heard of butter beans before now but I’m loving the idea of using them in this recipe!
They’re not as popular as other bean varieties, but one of my favourites to cook with for sure!
Gosh this looks amazing and I’ve never seen anything like it before….which makes me want to try this even more! Comfort food at its finest! PErfect for fall!
Thank you so much! I would totally recommend this recipe, it’s so flavourful and cosy 🙂
You had me at butter beans but then you went and added some more of my favorite things… kale, sweet potatoes and zucchini! This is one hearty and delicious looking fall stew!
Haha they’re all some of my favourite ingredients to cook with too! Thank you for your lovely comment.
We love beans and stew of all kinds! So filling and delicious and usually stretches for more than one meal! This looks great!
Thank you! I totally agree that stews are a great way to cook ahead of time, especially as it’s hard to get bored of!
What a new flavor combination for me. I can’t wait to try this out. It looks so warm and filling … perfect for cold weather in Ohio!
Stews really are a great way to warm up when it’s cold! Hope you like it if you give it a go.
This looks delicious and I can’t wait to try them! Can you use another bean, like cannelllini?
Thank you! And yes that would work for sure.