Spiced Millet and Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty and comforting vegetarian stew combining nutty millet, creamy peanut butter, and tender sweet potatoes, infused with warm Senegalese spices. This African-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs millet, water, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 millet
• 3 cups water
• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 1 large, chopped onion
• 3, minced garlic cloves
• 1 tbsp fresh, grated ginger root
• 2 tbsp tomato paste
• 1/4 cup natural peanut butter
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup millet under cold water until water runs clear. In a medium saucepan, combine millet with 3 cups water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and millet is fluffy.
2. Step 2: While millet cooks, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking another 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper, cooking for 1 minute to release spices' aroma.
4. Step 4: Add 2 peeled and diced medium sweet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until sweet potatoes are tender.
5. Step 5: Stir in 1/4 cup natural peanut butter and season with 1 tsp salt and 1/2 tsp black pepper. Cook for 5 more minutes, stirring gently until peanut butter melts and thickens the stew.
6. Step 6: Serve the peanut stew over the cooked millet, garnished with 1/4 cup chopped fresh cilantro.