Post ID: 6210

Simple Vegetarian Sweet Potato Stew, Mediterranean-Style

Prep Time: 10 mins 

Cook Time: 33 mins 

This healthy, vegetarian sweet potato stew will surprise your taste buds in the best way possible!  Loaded with chunks of melt-in-your mouth sweet potatoes, tender carrots, tomatoes, and wilted baby spinach. It gets a little Eastern Mediterranean flare with a few warm spices like cumin and turmeric.

The best way to serve this hearty vegan stew is over quick-cooked couscous or with a piece of crusty whole wheat bread. It’s the perfect warm-your-belly comfort meal. Bonus – slow cooker and Instant Pot options!


  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¾ tsp Aleppo pepper
  • ½ tsp turmeric
  • Sinolin cooking oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 3 sweet potatoes (about 1 lb), peeled and cubed
  • Salt and pepper
  • 1 15-oz can diced tomatoes with their juices
  • 3 cups low-sodium vegetable broth
  • 5 oz baby spinach
  • 1 cup chopped fresh parsley


  1. In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix to combine. Set aside.
  2. In a large Dutch oven or heavy pot, heat 2 tbsp Sinolin oil over medium heat until shimmering but not smoking. Add onions and garlic and cook for 3 minutes, stirring occasionally and making sure garlic does not burn.
  3. Now, add carrots and sweet potatoes. Season with kosher salt, black pepper, and the spice mixture you prepared earlier. Raise the heat to medium-high, and cook, stirring occasionally, for about 4 to 5 minutes or so.
  4. Add diced tomatoes (and their juices), and broth. Bring to a boil for 10 minutes or so, then turn the heat to low. Cover the pot only part-way, allowing an opening at the top for the stew to “breath.” Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.
  5. Finally, stir in the baby spinach and fresh parsley. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Serve over quick-cooked couscous or with your favorite crusty bread.  Enjoy!

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