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Butter bean sweet potato stew

Butter Bean Vegan 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 will leave you feeling energised. Plus, you only need 15 minutes and handful of simple ingredients!
Course Main Course
Cuisine Vegan
Keyword 15 minutes or less, autumn, comfort food, Dinner, easy, fall, Gluten free, lunch, soup, Stew, sweet potato, Vegetables
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 646kcal


  • 2 cloves garlic minced
  • 1/2 medium onion chopped finely
  • 1 cup broccoli chopped
  • 1 medium zucchini chopped
  • 1/2 tsp garlic granules
  • 3 cups cooked butter beans 2 cans canned
  • 1 cup almond milk or any other plant milk of choice
  • 1 tbsp maple syrup
  • 2 cups veggie stock
  • 27 oz sweet potato peeled and chopped, around 2 medium
  • 1/2 tsp turmeric
  • 1 large handful fresh kale de-stemmed and chopped
  • salt and pepper to taste
  • juice of 1 lime
  • sesame seeds, to garnish


  • Add the garlic, onion and garlic powder to a non-stick saucepan with 1-2 tbsp water. Sauteé for 2-3 minutes, until the onions are translucent. Then, add the broccoli and zucchini, stirring for around 2 minutes more, until soft but not fully cooked through. 
  • Lower the heat and add the butter beans, almond milk, maple syrup and veggie stock. Simmer on a low-medium heat for 5-7 minutes, until thickened. Add more veggie stock if necessary. 
  • Mash the sweet potato using a fork or potato masher and stir into the saucepan together with turmeric and kale. Season to taste with salt and pepper. Once the kale had wilted, squeeze in some lime juice and serve garnished with sesame seeds. Store in the fridge and reheat for up to 3 days. 


Calories: 646kcal | Carbohydrates: 136g | Protein: 22g | Fat: 2g | Sodium: 2277mg | Potassium: 2267mg | Fiber: 27g | Sugar: 27g | Vitamin A: 55515IU | Vitamin C: 33.7mg | Calcium: 384mg | Iron: 8.5mg