Sweet Potato & Kale Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting stew packed with beta-carotene-rich sweet potatoes and antioxidant-loaded kale. This Asian-inspired Whole30 recipe (vegan), ready in about 32 minutes, pairs sweet potato, kale, coconut milk (full fat) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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

• 1 medium (150g), peeled and diced into 1/2-inch cubes sweet potato
• 2 cups, stems removed and chopped kale
• 1/2 cup coconut milk (full fat)
• 1 cup chicken bone broth
• 1/4 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp olive oil
• 1/4 tsp turmeric
• 1/8 tsp black pepper
• 1/4 tsp salt

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tsp olive oil in a medium pot over medium heat. Add chopped onion and sauté for 3 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add diced sweet potatoes, chicken bone broth, coconut milk, turmeric, black pepper, and 1/4 tsp salt. Bring to a gentle simmer and cook covered for 15 minutes until sweet potatoes are fork-tender.
3. Step 3: Stir in chopped kale and cook uncovered for 5 minutes until kale is wilted and bright green.
4. Step 4: Taste and adjust seasoning with salt and black pepper if needed.