Turmeric-Spiced Kale and Sweet Potato Stew
A vibrant, anti-inflammatory stew featuring earthy root vegetables and nutrient-dense greens. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 40 minutes, pairs sweet potato, kale, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, peeled and diced into 1/2-inch cubes sweet potato
- 2 cups, stems removed, chopped kale
- 1 tbsp coconut oil
- 1/2 tsp turmeric
- 3 cloves, minced garlic
- 1/4 cup, finely diced onion
- 1.5 cups chicken bone broth
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat coconut oil in a medium pot over medium heat. Add onion and sauté for 3 minutes until translucent.
- Step 2: Stir in minced garlic, turmeric, and sweet potato cubes, cooking for 2 minutes until fragrant and vegetables begin to soften.
- Step 3: Add chicken bone broth, bring to a gentle simmer, and cover. Cook for 15 minutes until sweet potatoes are fork-tender.
- Step 4: Stir in kale, sea salt, and black pepper. Simmer uncovered for 5 minutes until kale wilts and is tender.
