Sofrito Vegetable Stew with Green Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant stew simmered with Puerto Rican sofrito base, featuring tender vegetables and sweet plantains for a wholesome vegetarian meal. This puerto rican-inspired vegetarian ready in about 55 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1, diced green bell pepper
• 1, diced carrot
• 1 cup, diced zucchini
• 1 cup, diced sweet potato
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, peeled and sliced into 1/2-inch rounds green plantains

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced bell pepper, and sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in diced carrot, zucchini, and sweet potato, then add diced tomatoes, vegetable broth, dried oregano, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender.
3. Step 3: Add sliced green plantain rounds and simmer uncovered for 10 minutes until plantains are tender and slightly caramelized.
4. Step 4: Remove from heat and serve warm, ensuring the plantains are fully incorporated into the stew.