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Nutty autumn sweet potato stew

October can mean a whole lot of chowing down on turkey feasts and Halloween candy. So when you want to take a break from the party foods, cozy up with a bowl of this nutritious and delicious sweet potato stew.

Warm up with hearty stew

Nutty sweet potato stew

Serving size 6–8

Recipe adapted from The 30-Day Vegan Challenge

This warm and comforting stew is sure to please vegetarians and meat eaters alike. It’s heaped with nutritious ingredients but tastes absolutely sinful. So grab a bowl, and enjoy!


  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 1 tablespoon garlic, minced
  • 2 red bell peppers, seeded and chopped
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground or fresh ginger
  • 1/2 teaspoon salt
  • 1/2 cup all-natural smooth peanut butter
  • 3 medium sweet potatoes, peeled and cut into small 1-inch cubes
  • 2 cups diced tomatoes, fresh or canned
  • 1-1/2 cups cooked red kidney beans, fresh or canned
  • 4 cups vegetable stock
  • 1/2 cup cashews, chopped


  1. Place the oil, onions and garlic in a large soup pot. Cook on medium heat until the onions begin to soften.
  2. Add in the red peppers, and cook for another 5 minutes or so.
  3. Add in the maple syrup, cumin, cinnamon, nutmeg, ginger and salt. Stir until well combined.
  4. Place dollops of the peanut butter throughout the mixture, and stir until fully incorporated.
  5. Add in the sweet potatoes, tomatoes and kidney beans. Stir until the peanut butter sauce has coated everything.
  6. Add in the vegetable stock.
  7. Cook on medium heat for about 25–30 minutes or until the sweet potatoes are tender.
  8. Sprinkle with chopped cashews, and serve.

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