Bold Vegan Sweet Potato and Kale Stew
What Started it all:
Sweet potato, Kale, black pepper, slow cooker
This hearty and flavorful vegan stew is perfect for a cozy dinner. The sweet potatoes bring natural sweetness, the kale adds a vibrant green touch, and a kick of black pepper ties everything together in the slow cooker. Let's get cooking!
Ingredients
- 4 large sweet potatoes, peeled and diced
- 1 bunch of kale, stems removed and chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 tablespoon apple cider vinegar
Instructions
- Peel and dice the sweet potatoes.
- Remove the stems from the kale and chop the leaves.
- Dice the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, sauté until translucent and fragrant, about 5 minutes.
- Transfer the sautéed onions and garlic to the slow cooker.
- Add the diced sweet potatoes, chopped kale, smoked paprika, cumin, black pepper, and salt.
- Pour in the vegetable broth, diced tomatoes (with their juice), and coconut milk.
- Stir to combine all the ingredients.
- Set the slow cooker to low and cook for 6-8 hours, or until the sweet potatoes are tender and the flavors have melded together.
- Stir in the apple cider vinegar just before serving for a touch of brightness.
- Ladle the stew into bowls and serve hot.
This bold and flavorful vegan stew is sure to satisfy your taste buds. The slow cooker does the hard work, melding the sweet potatoes, kale, and spices into a deliciously comforting dish. Perfect for a family dinner or meal prep for the week. Enjoy!