One-Pot Sweet Potato and Kale Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Hearty stew simmered with sweet potatoes and kale for a comforting, nutrient-dense meal. This Whole30 recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, kale, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz sweet potatoes
• 4 oz kale
• 2 cups chicken stock
• 2 cloves garlic
• 2 oz carrot
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and dice sweet potatoes into 1/2-inch cubes, then peel and dice carrot into matchsticks.
2. Step 2: Heat olive oil in a medium pot over medium heat, add diced sweet potatoes, carrots, and 2 minced garlic cloves.
3. Step 3: Cook for 5 minutes, stirring occasionally, until vegetables are slightly softened.
4. Step 4: Add 2 cups chicken stock, 1/2 tsp dried thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper.
5. Step 5: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
6. Step 6: Stir in chopped kale, cover, and cook for 3 more minutes until kale wilts.
7. Step 7: Remove from heat, let rest for 2 minutes, then serve hot.