Creamy, satisfying, and lightly spicy; peanut butter and sweet potato are a match made in vegan heaven!
Ingredients
1 tsp
Extra virgin olive oil
1 onion(s)
Sweet onion
(medium, chopped)
3 clove(s)
Garlic
(minced)
1 large pepper(s)
Red bell pepper
(diced)
1 medium pepper(s)
Jalapeno pepper
(seeded and diced (optional))
1 medium potato
Sweet potato
(peeled and chopped into 1/2-inch pieces)
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
(with their juices)
1 pinch
Sea salt, fine
(freshly ground, to taste)
1 dash
Black pepper
(freshly ground, to taste)
1/3 cup
Peanut butter, smooth
(natural)
4 cup
Vegetable stock/broth, low sodium
(plus more as needed)
1 1/2 tsp
Chili powder
1/4 tsp
Cayenne pepper
(optional)
1 can (15oz)
Chickpeas, canned, drained
(drained and rinsed)
2 cup
Baby spinach
(or destemmed, torn kale leaves)
6 sprig
Cilantro (coriander)
(Fresh; or parsley leaves, for serving)
1/2 cup
Peanuts, roasted
(Roasted; for serving)
Instructions
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).
Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
Ladle the stew into bowls (serve with or without rice) and garnish with cilantro and roasted peanuts.
