Peanut and Tomato Stew with Sweet Potatoes and Spinach

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich and hearty West African-inspired vegetarian stew combining sweet potatoes, tomatoes, and creamy peanut butter with tender spinach. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, onion, garlic cloves 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir in 1/3 cup natural peanut butter until fully incorporated and the stew thickens slightly.
5. Step 5: Fold in 4 cups loosely packed fresh spinach leaves and cook uncovered for 3-4 minutes until spinach wilts.
6. Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or crusty bread.