Peanut and Tomato Stew with Sweet Potatoes and Spinach
A rich and hearty West African-inspired vegetarian stew combining sweet potatoes, tomatoes, and creamy peanut butter with tender spinach. This african-inspired vegan (vegetarian) ready in about 45 minutes pairs large, diced onion, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 medium (about 500g), peeled and cubed sweet potatoes
- 1 large, diced onion
- 3, minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 can (14 oz) diced tomatoes (canned)
- 1/3 cup natural peanut butter
- 3 cups vegetable broth
- 4 cups, loosely packed spinach leaves
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onions are translucent and fragrant.
- Step 2: Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices for 1 minute to release their aroma.
- Step 3: Add 2 medium peeled and cubed sweet potatoes and 1 can (14 oz) diced tomatoes with juices. Pour in 3 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are tender.
- Step 4: Stir in 1/3 cup natural peanut butter until fully incorporated and the stew thickens slightly.
- Step 5: Fold in 4 cups loosely packed fresh spinach leaves and cook uncovered for 3-4 minutes until spinach wilts.
- Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or crusty bread.
Frequently asked questions
How long does Peanut and Tomato Stew with Sweet Potatoes and Spinach take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Peanut and Tomato Stew with Sweet Potatoes and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Peanut and Tomato Stew with Sweet Potatoes and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peanut and Tomato Stew with Sweet Potatoes and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Peanut and Tomato Stew with Sweet Potatoes and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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