Creamy vegan Sweet Potato and Quinoa Stew with white beans and spinach is a belly-warming plant-based meal. This delicious, comforting soup is packed with nutrients and super easy to make!
I originally posted this recipe back in February of 2014, when my photography skills were shaky at best, and I wrote about everything but the actual recipe at hand.
Inspired by this Sweet Potato Quinoa Stew with White Beans and Spinach from Dishing up the Dirt, I made a few changes, but let me just tell you…this stew is GOLD.
When I first tried it, I was very pleasantly surprised by how cozy it was, and I continued making it over and over throughout the rest of winter (addictive personality alert).
One of my good friend’s mothers has made this recipe countless times over the years, and everyone who has tried it sings rave reviews.
Because this creamy dreamy stew is just so comforting and nutritious, I knew I needed to re-make and re-photograph it and bring the recipe forward again for all of us to enjoy.
This plant-based soup is so luxurious with coconut milk, and is packed with nutrients on account of the veggies and quinoa. It comes together quickly (less than 40 minutes!), and requires very little effort to make.
The perfect soup to keep you feeling full and satisfied on any cold day or evening!
Plus, it’s vegan and gluten-free!
Ingredients for Sweet Potato & Quinoa Stew:
Onion & Garlic
This combination of goodies results in a light yet filling meal, loaded with yummy texture and flavor.
I like squeezing a bit of fresh lime juice into my bowl for a little acidity, but the flavor is absolute perfection as is.
If you prefer rice over quinoa, feel free to swap it out! Wild rice is lovely in this soup.
Do note that this soup thickens up after it sits for a few hours, as the quinoa continues to absorb liquid. In this sense, I like it even more the day after I make it.
Amazing for meal prep, this easy stew is great to make ahead of time and can easily be doubled to tripled to feed more people (the recipe as written yields 4 generous servings or 6 smaller servings).
How to Make Sweet Potato and Quinoa Stew:
Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sauté, stirring occasionally, until onion has softened, about 5 to 8 minutes.
Stir in the garlic and quinoa and sauté for another 3 minutes.
Add the chopped sweet potato, white beans, vegetables broth, and sea salt and bring the soup to a full boil.
Cover, reduce the heat to a simmer and cook for 15 to 20 minutes, or until the sweet potato and quinoa is cooked through.
Stir in the coconut milk and spinach and continue cooking for another 5 minutes, or until the spinach is wilted and the soup is heated through.
Taste the stew for flavor and add more sea salt to taste.
Serve stew in large bowls and enjoy! If you’d like, squeeze some fresh lime juice into the soup for a little acidity.
I hope you enjoy this timeless recipe as much as I do!
More Healthy Soup Recipes:
- Vegetable Coconut Curry Soup
- Creamy Carrot Soup
- Vegan Corn Chowder
- Immunity-Bosting Turmeric Soup with Vegetables
- Crock Pot Vegan Pumpkin Chili
- 1 Tbsp avocado oil or coconut oil
- 1/2 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry quinoa**
- 1 large sweet potato, diced
- 1 quart low-sodium vegetable stock***
- 1 (15-ounce) can white beans*
- 4 cups spinach
- 1 (14-ounce) can full fat coconut milk
- Salt to taste
- Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sauté, stirring occasionally, until onion has softened, about 5 to 8 minutes.
- Stir in the garlic and quinoa and sauté for another 3 minutes.
- Add the chopped sweet potato, white beans, vegetables broth, and sea salt and bring the soup to a full boil.
- Cover, reduce the heat to a simmer and cook for 15 to 20 minutes, or until the sweet potato and quinoa is cooked through.
- Stir in the coconut milk and spinach and continue cooking for another 5 minutes, or until the spinach is wilted and the soup is heated through.
- Taste the stew for flavor and add more sea salt to taste.
- Serve stew in large bowls and enjoy! If you'd like, squeeze fresh lemon juice into your bowl of soup for a citrusy counterbalance to the otherwise sweet and creamy soup.
- Store any leftovers in a sealed container in the refrigerator. Note that the soup will thicken as it sits in the refrigerator.
*Use any beans you like! Garbanzo beans, cannellini beans, pinto beans and black beans are all great!
**Replace the quinoa with rice if you prefer it. Wild rice is amazing in this soup!
***If you aren't vegan or vegetarian, feel free to use chicken broth!
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 309Total Fat 15gUnsaturated Fat 0gCarbohydrates 29gFiber 7gSugar 4gProtein 10g