Sweet Potato Veggie Stew







A recipe allowed in a / / / diet.

We've used sweet potatoes as the star ingredient in this savory, and cozy veggie stew. First, roast them in the oven to release their flavors with help from a few spices. Next, cook the sweet potatoes in a skillet next to some onion, mushrooms, and bell pepper, tucked in a rich tomato sauce.

Nutritional Chart

Calories: 432 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 15 g
  • 66 g

Ingredients Needed for Sweet Potato Veggie Stew

3 sweet potatoes
2 tablespoons of olive oil
½ teaspoon cumin powder
1 onion, chopped
5 ounces of mushroom, thinly sliced
½ teaspoon garlic powder
1 green chili, thinly sliced
½ yellow bell pepper, chopped
½ cup canned tomatoes
½ teaspoon basil
5 ounces of canned red beans
1 tablespoon fresh parsley, chopped
chili pepper (optional)
rice (optional)

How to Make Sweet Potato Veggie Stew

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Place the sweet potatoes on your working surface and slice them into cubes.
  3. Lay them in a glass baking dish. Drizzle them with 1 tablespoon of olive oil, and season them with salt, pepper, and 1/2 teaspoon of cumin powder.
  4. Slide the tray into the oven for the next 30 minutes.
  5. Next, heat the remaining olive oil in a skillet over medium heat. Add the onion, mushrooms, and season with salt and garlic powder.
  6. Cook for 2 minutes and add the green chili, yellow bell pepper, canned tomatoes, and dried basil. Mix everything and cover with a lid. Simmer everything for 20 minutes.
  7. Remove the lid, add the diced sweet potatoes, canned beans, and parsley. Stir, and cook everything for 3-4 more minutes.
  8. Top it with a few chilies or habanero, and serve it next to a side of rice.

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