Skin-Soothing Sweet Potato & Kale Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting, anti-inflammatory stew packed with beta-carotene-rich sweet potatoes and antioxidant-loaded kale to support radiant skin health. This asian-inspired whole30 (vegan) ready in about 32 minutes pairs stems removed and chopped kale, coconut milk (full fat), chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 medium (150g), peeled and diced into 1/2-inch cubes sweet potato
• 2 cups, stems removed and chopped kale
• 1/2 cup coconut milk (full fat)
• 1 cup chicken bone broth
• 1/4 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp olive oil
• 1/4 tsp turmeric
• 1/8 tsp black pepper
• 1/4 tsp salt

Instructions

1. Step 1: Heat 1 tsp olive oil in a medium pot over medium heat. Add chopped onion and sauté for 3 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add diced sweet potatoes, chicken bone broth, coconut milk, turmeric, black pepper, and 1/4 tsp salt. Bring to a gentle simmer and cook covered for 15 minutes until sweet potatoes are fork-tender.
3. Step 3: Stir in chopped kale and cook uncovered for 5 minutes until kale is wilted and bright green.
4. Step 4: Taste and adjust seasoning with salt and black pepper if needed.