Rice and Peanut Stew with Sweet Potatoes and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A comforting Senegalese-inspired one-pot stew combining creamy peanut flavors with tender sweet potatoes and fresh spinach over fluffy rice. This african-inspired rice & grains (vegetarian) ready in about 50 minutes pairs long-grain white rice, water, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 cup long-grain white rice
• 2 cups water
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 3 tablespoons vegetable oil
• 1 large, diced onion
• 3, minced garlic cloves
• 1/2 cup peanut butter
• 1 cup diced tomatoes (canned)
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups, washed and roughly chopped fresh spinach
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice

Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes until water is absorbed and rice is fluffy.
2. Step 2: Meanwhile, heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Cook for 1 minute until fragrant.
4. Step 4: Add 2 peeled and cubed medium sweet potatoes, 1 cup canned diced tomatoes, 1/2 cup peanut butter, and 2 cups vegetable broth. Stir well to combine and bring to a simmer.
5. Step 5: Cover and cook for 20 minutes over low heat until sweet potatoes are tender.
6. Step 6: Add 4 cups roughly chopped fresh spinach, 1.5 teaspoons salt, and 1 teaspoon black pepper. Stir and cook uncovered for 3-4 minutes until spinach wilts.
7. Step 7: Remove from heat and stir in 2 tablespoons fresh lime juice. Serve the stew hot over the prepared fluffy rice.