Spiced Senegalese Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A rich and hearty vegan stew blending sweet potatoes and tomatoes with creamy peanut butter and warm African spices. This West African-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs sweet potatoes, peeled and cubed, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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 cups sweet potatoes, peeled and cubed
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger root, minced
• 14 ounces diced tomatoes, canned
• 1/3 cup natural peanut butter
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro for garnish

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 medium diced red bell pepper, 3 minced garlic cloves, and 1 tablespoon minced ginger. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
2. Step 2: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until spices are toasted.
3. Step 3: Add 2 cups peeled and cubed sweet potatoes, 14 ounces canned diced tomatoes, 3 cups vegetable broth, 1/3 cup natural peanut butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
4. Step 4: Bring the stew to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until sweet potatoes are tender and the stew is thick and creamy.
5. Step 5: Adjust seasoning as needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro and accompanied by steamed rice or flatbread.