Creamy Tahini Sweet Potato Stew, Vegan & Gluten-Free
There’s nothing I love more for dinner than a simple, hearty and nourishing stew. Even when the weather starts to warm up, like it finally has been recently, my family happily lives off this type of comfort food.
Enter today’s new recipe: Vegan & Gluten-Free Creamy Tahini Sweet Potato Stew. This recipe seriously could not be easier to make, yet it checks all the boxes (delicious, check! healthy, check! cozy, check!). It makes for a great, simple meal on it’s own, or it’s the perfect canvas to get creative with by adding fresh herbs, serving it over your favorite grain, or melting a little vegan cheese. My personal favorite way to enjoy it is served over brown rice with sauerkraut on top.
To keep things interesting, I used two different varieties of sweet potato: garnet yams and Japanese sweet potatoes (aka murasaki), which is why you see both orange and white in the photos. If you haven’t cooked with Japanese sweet potatoes before, you need to get to the market ASAP and try them! They’re super sweet and extra creamy. My mom says they taste like roasted chestnuts to her, which sounds strange but she loves roasted chestnuts so it’s actually very high praise.
I spooned a little vegan sour cream on top for extra creaminess and sesame seeds for crunch, but truly the sky is the limit for what you could add to this simple yet very satisfying dish!
- 1 tablespoon coconut oil
- 1 yellow onion, sliced
- 1 clove garlic, minced
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 4 sweet potatoes, cut into 1"-2" chunks
- 2 packed cups shredded kale
- ¼ cup tahini
- 1 tablespoon tamari
- salt and pepper, to taste
- In a large pot, heat the coconut oil at medium-high heat. Add the onion and garlic and saute until lightly browned, about 5 minutes.
- Add the coconut milk and vegetable broth and bring to a boil. Add the sweet potatoes and simmer, stirring occasionally, for 20-25 minutes (until the sweet potatoes are tender).
- Add the kale and stir until it wilts (2-3 minutes). Stir in the tahini and tamari, then season with salt and pepper.
Ok, friends! I hope you enjoy this recipe! Next time I’ll be back with a new spring recipe that’s on the lighter side for (hopefully) even warmer weather! Also later on this month, I’ll have some very big, excitement cookbook news to share with you- so stay tuned!!
I tried this recipe this afternoon and it was easy and delicious.
That makes me so happy!
Thank you for your lovely recipe ideas! I love tahini, so your recipe sounds intriguing, but I don’t eat coconut products. I’d like to get your thoughts on replacing the coconut milk with other plant-based milk — which I’ve done successfully in recipes on my blog. Thanks so much.
-gloria
You can definitely replace the coconut milk with whatever kind you prefer, it just won’t be as creamy.