Senegalese Peanut Stew with Sweet Potatoes and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty and creamy peanut stew simmered with sweet potatoes, spinach, and tomatoes, delivering rich West African flavors in a comforting vegetarian dish. This african-inspired vegan (vegetarian) ready in about 40 minutes pairs peanut butter, smooth, fresh spinach leaves, (14 oz) canned diced tomatoes 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

• 1/2 cup peanut butter, smooth
• 2 medium (about 500g) sweet potatoes, peeled and diced into 1-inch cubes
• 4 cups fresh spinach leaves
• 1 can (14 oz) canned diced tomatoes
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 3 cups vegetable broth
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1-2 minutes until spices bloom and become aromatic.
3. Step 3: Add 2 medium peeled and diced sweet potatoes and 1 can (14 oz) diced tomatoes with their juices. Pour in 3 cups vegetable broth and 1 1/2 tsp salt, 1/2 tsp black pepper. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes until sweet potatoes are tender.
4. Step 4: Whisk in 1/2 cup smooth peanut butter until fully incorporated and the stew thickens slightly.
5. Step 5: Add 4 cups fresh spinach leaves and cook for another 3-4 minutes until the spinach wilts and blends into the stew.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice for brightness. Serve hot over steamed rice or with crusty bread for a satisfying vegetarian meal.