Sweet Potato Stew with Greens, Lime, and Cilantro
Prep Time
10 mins
Cook Time
35 mins
A hearty vegan sweet potato stew with a flavorful tomato-based broth, tender greens, bright lime juice, and zippy cilantro.
Recipe Type:
Soup
Keyword:
sweet potato stew
Makes: 6 generous servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 cloves garlic, smashed, peeled, and minced
- 1 teaspoon freshly ground cumin seed
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon red pepper flakes, more for a spicier stew
- 1 teaspoon Diamond Crystal kosher salt, use less if using a different salt
- 2 pounds sweet potatoes, peeled and cut into a 3/4-inch cube
- 4 cups flavorful vegetable broth, homemade or store bought
- 2 cups crushed tomatoes (I used the fire roasted kind)
- 1/2 bunch kale, collards, or chard, woody stems removed and cut into ribbons
- 1/3 cup fresh squeezed lime juice (from 3 - 4 limes)
- 1 cup chopped cilantro leaves
Instructions
-
Set a large (5 quart) Dutch oven over medium heat. Add the olive oil and then the onions and carrots. Cook 5 minutes, stirring often. Add the garlic, cumin, turmeric, Aleppo and red pepper, and salt. Cook 3 minutes more. Add the sweet potatoes and cook until they've softened a bit, about 5 minutes. Stir in the broth and tomatoes and bring to a boil. Add the greens, turn heat to low, cover pot with lid askew, and cook 20 - 25 minutes or until sweet potatoes are fork tender but not falling apart. As the stew cooks, taste and add salt as needed.
-
Remove from heat and stir in lime juice. Ladle into bowls and top with lots of chopped cilantro.
-
Leftover soup will keep for about 3 days in the fridge.