Description
A hearty and flavorful Mediterranean-style vegetarian sweet potato stew packed with warming spices, tender vegetables, and fresh herbs. This easy-to-make stew is perfect for a cozy meal and pairs beautifully with couscous or crusty bread.
Ingredients
Spices
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/4 tsp Aleppo pepper
- 1/2 tsp turmeric
Vegetables & Herbs
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 sweet potatoes (about 1 lb), peeled and cubed
- 5 oz baby spinach
- 1 cup chopped fresh parsley
Other Ingredients
- Extra virgin olive oil (about 2 tbsp plus more for finishing) – Private Reserve Greek EVOO recommended
- Kosher salt and black pepper, to taste
- 1 15-oz can diced tomatoes with their juices
- 3 cups low-sodium vegetable broth
Instructions
- Prepare the spice mix: In a small bowl, combine ground coriander, cumin, Aleppo pepper, and turmeric. Mix well and set aside for later use.
- Sauté aromatics: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the chopped onion and minced garlic, cooking for about 3 minutes while stirring occasionally to avoid burning the garlic.
- Add vegetables and spices: Add the peeled and chopped carrots and cubed sweet potatoes to the pot. Season with kosher salt, black pepper, and the prepared spice mixture. Increase heat to medium-high and cook for 4 to 5 minutes, stirring occasionally to combine flavors.
- Simmer the stew: Pour in the diced tomatoes along with their juices and the low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot partially, leaving a small opening to allow steam to escape, and let simmer gently for 20 to 25 minutes, or until the sweet potatoes are tender.
- Finish with greens and herbs: Stir in the baby spinach and chopped fresh parsley. Remove the pot from heat and drizzle generously with extra virgin olive oil. Serve warm over quick-cooked couscous or your favorite crusty bread. Enjoy your wholesome Mediterranean-style sweet potato stew!
Notes
- Use low-sodium vegetable broth to control salt levels.
- Aleppo pepper adds mild heat and a fruity flavor; substitute with red pepper flakes if unavailable.
- You can add other vegetables like bell peppers or zucchini for variation.
- This stew reheats well and flavors develop even more after resting overnight.
- Pair with couscous for a complete meal or serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
