Spiced West African Peanut Stew with Sweet Potatoes and Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 west african-inspired african (vegan) ready in about 45 minutes pairs peanut butter (natural, unsweetened), medium 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

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.