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Vegan butter bean sweet potato stew

Get the Recipe: 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!
5 from 12 votes

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.

Video

Calories: 256kcal, Carbohydrates: 52g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Sodium: 1489mg, Potassium: 1142mg, Fiber: 12g, Sugar: 11g, Vitamin A: 17917IU, Vitamin C: 92mg, Calcium: 236mg, Iron: 5mg