Spiced West African Peanut Stew with Sweet Potatoes and Greens

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

A hearty vegan stew featuring rich peanut butter, tender sweet potatoes, and vibrant leafy greens simmered in fragrant spices. This African recipe (vegan), ready in about 45 minutes, pairs peanut butter (natural, unsweetened), yellow onion, chopped, garlic cloves, minced 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

• 1/2 cup peanut butter (natural, unsweetened)
• 2 cups sweet potatoes, peeled and diced into 1-inch cubes
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz (1 can) diced tomatoes (canned)
• 3 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3 cups kale, chopped and tough stems removed
• 2 tbsp olive oil
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until fragrant.
2. Step 2: Add 2 cups diced sweet potatoes, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; stir to coat sweet potatoes in the spices for 2 minutes.
3. Step 3: Pour in 14 oz canned diced tomatoes and 3 cups vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes until sweet potatoes are tender.
4. Step 4: Whisk 1/2 cup natural unsweetened peanut butter into the stew until fully incorporated and creamy.
5. Step 5: Stir in 3 cups chopped kale, 1 1/4 tsp salt, and 1/2 tsp black pepper; cook for another 5 minutes until kale is wilted but still bright green.
6. Step 6: Serve hot with lime wedges on the side to squeeze over each bowl.