Slow-Simmered Sweet Potato and Kale Stew
A deeply satisfying, anti-inflammatory stew packed with root vegetables and leafy greens for sustained energy. This soup recipe (anti-inflammatory, whole30), ready in about 45 minutes, pairs sweet potatoes, kale, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (1 lb total) sweet potatoes
- 4 oz (1 cup chopped) kale
- 2 medium (6 oz) carrots
- 1 medium (1/2 cup diced) onion
- 2 cloves minced garlic
- 3 cups chicken broth
- 1/2 cup shredded cabbage
- 1 tbsp coconut aminos
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and dice sweet potatoes and carrots into 1/2-inch cubes. Finely chop onion and garlic.
- Step 2: Heat a large pot over medium heat. Add 1 tbsp water, then sauté onion and garlic for 3 minutes until translucent.
- Step 3: Add sweet potatoes, carrots, and 1/2 tsp salt. Stir and cook for 2 minutes to coat vegetables.
- Step 4: Pour in chicken broth, bring to a gentle simmer, then cover and cook for 15 minutes until vegetables are fork-tender.
- Step 5: Stir in kale, cabbage, coconut aminos, and remaining pepper. Simmer uncovered for 5 minutes until greens wilt and flavors meld.
Frequently asked questions
How long does Slow-Simmered Sweet Potato and Kale Stew take to make?
Total time is about 45 minutes (20 min prep + 25 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 Slow-Simmered Sweet Potato and Kale Stew?
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 sweet potatoes from drying out.
Can I substitute ingredients in Slow-Simmered Sweet Potato and Kale Stew?
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 Slow-Simmered Sweet Potato and Kale Stew 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 Slow-Simmered Sweet Potato and Kale Stew whole30?
Yes — this recipe is tagged whole30, vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew is my new winter comfort food. My kids loved it too!
- ★★★★★
Perfect for a chilly evening. The sweet potatoes were tender and the kale added a great earthy note.
- ★★★★☆
Loved the flavors, but it was a bit bland without the suggested spices.
