Menu Recipes Nutrition Apply

Sweet Potato Stew

High Fiber | Low Fat | Vegan | Vegetarian | Dairy Free | Gluten Free | Kid Friendly

Prep Time: 15 mins

Cook Time: 45 mins

Yield: 6 Servings

You Will Need

  • 1 tsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tbsp smoked paprika
  • 2 cups romaine lettuce, roughly chopped
  • 2 sweet potatoes, peeled and diced
  • 1 (15 oz.) can diced tomatoes
  • 32 oz. low sodium vegetable stock
  • 1 (15 oz.) can chickpeas, white, or kidney beans, drained & rinsed
  • 1 tsp cilantro or parsley, freshly chopped
  • Kosher salt and ground pepper to taste


  • Heat oil in a large pot over medium heat.
  • Once oil is hot, add onion and carrot. Cook about 2-4 minutes until onion begins to soften.
  • Season with salt and pepper to taste.
  • Add the garlic, cumin and paprika. Stir to coat onion and carrot and cook till fragrant.
  • Add the lettuce, sweet potato, canned tomatoes with their juices, and vegetable stock.
  • Bring to a boil and reduce the heat to medium-low, cover, and let simmer until potatoes are tender. (approx. 20 min.)
  • Once the potatoes are tender, stir in the drained beans and simmer for another 5 minutes.
  • Remove from heat and serve in bowls garnished with some fresh chopped cilantro or parsley.

Got a recipe to share?

Send us your best Full Cart recipes and you could get featured!