African Sweet Potato Stew

5 from 13 votes

A delectable and super healthy African Sweet Potato Stew. Serve with brown rice or bread.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: African

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 317kcal

1 teaspoon avocado oil (or any vegetable oil of choice)
1 medium onion (finely chopped)
2 medium sweet potatoes (peeled and finely diced. I used purple sweet potatoes, but orange sweet potatoes are just as good)
2 large bell peppers (any color, diced. I used a red bell pepper and a yellow bell pepper)
2 medium carrots (diced. I used an orange carrot and a white carrot)
4 medium tomatoes (pureed)
2 cups vegetable stock (or water)
14 oz brown lentils (canned or cooked)
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 tablespoon curry powder
1 teaspoon red pepper flakes (use more or less depending on your tolerance to heat)
¼ cup smooth peanut butter
3 tablespoon soy sauce (or tamari)
Salt and ground black pepper to taste
4 scallions (green and white parts chopped, for garnish)

Heat oil in Dutch oven or large pot over medium heat. Add the onions and season with salt and ground black pepper. Saute for a couple of minutes until the onions are translucent.
Stir in the sweet potatoes and mix. Cover the pot and let the sweet potatoes cook for a couple of minutes. Add the bell peppers and carrots to the pot and mix well. Let the veggies cook, stirring occasionally, until the sweet potatoes and carrots are almost tender.
Add the tomato puree to the pot and mix well. Stir in the lentils and add two cups vegetable stock or water.
Stir in the spices and herbs: sage, oregano, marjoram, red pepper flakes and curry powder. Mix well and bring to a boil.
Add the peanut butter to the pot and mix it in until it has dissolved into the stew. Bring the stew back to a boil, turn heat to simmer, cover the pot and cook until all the vegetables are tender, about 10 minutes.
Stir in the soy sauce and mix well. Add salt if needed. Garnish with the optional scallions or cilantro and serve hot.