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Sweet Potato and Quinoa Stew

 

Creamy vegan sweet potato and quinoa stew with cannelini beans. This delicious, comforting soup is packed with nutrients and super easy to make!

Sweet Potato Quinoa Stew with Cannelini Beans, Coconut Milk, and Spinach. This healthy and filling soup recipe is packed with nutrients and easy to make!

I made Andrea’s Sweet Potato Quinoa Stew with White Beans and Spinach on a frigid winter’s eve when all I wanted was to warm my hands and belly by enjoying a steamy bowl of soup. It hit the sweet spot like no soup has done for a long, long time! It’s so simple, yet so full of flavor, and so very cozy! I made a couple tiny changes to the recipe (due to availability of ingredients in my house). I will be making this soup time and again.

This vegan soup is creamy and dreamy with coconut milk, packed with nutrients on account of the veggies and quinoa, comes together quickly, and requires very little effort to make. Definitely the perfect soup to keep you feeling full and satisfied on any cold day or evening! Plus, it’s vegan and gluten-free!

Sluuuuurp!

Sweet Potato Quinoa Stew with Cannelini Beans, Coconut Milk, and Spinach. This healthy and filling soup recipe is packed with nutrients and easy to make!

Sweet Potato Quinoa Stew with Cannelini Beans, Coconut Milk, and Spinach. This healthy and filling soup recipe is packed with nutrients and easy to make!

Sweet Potato and Quinoa Stew

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Julia
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Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1/2 small yellow onion finely chopped
  • 3 cloves of garlic minced
  • 1 large sweet potato diced
  • pinch cayenne pepper
  • 1 14-ounce can full fat coconut milk
  • 1 15-ounce can cannellini beans
  • 1/2 cup dry quinoa
  • 4 cups spinach
  • 1 quart low sodium vegetable stock
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, salt, and cayenne pepper. Cook for about 3 more minutes.
  2. Add the vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
  3. Stir in coconut milk and spinach and allow soup to cook an additional 5 minutes to allow spinach to wilt. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt and pepper.

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Janie

Monday 10th of March 2014

Full fat coconut milk?? Unsweetened?? Hope this doesn't sound stupid.... Learning :-)

Julia

Monday 10th of March 2014

Hi Janie, You can get full-fat canned coconut milk in the ethnic section of your grocery store. I typically buy Thai brand, which comes in a red can. It's not sweetened, just straight coconut milk :) Hope you try the recipe, it's lovely!!

Katie @ Produce on Parade

Monday 24th of February 2014

Yum, this soup looks soooo good! I love sweet potato and quinoa :)

Tieghan

Thursday 20th of February 2014

Well, it is snowing....again. This is a NEED! Thinking tomorrow!

Francesca

Tuesday 18th of February 2014

THIS sings to my soul. Looks totally delicious Julia!

dishing up the dirt

Monday 17th of February 2014

I love all of the links you have me clicking on lady! So happy my soup made the blog too!!! You rule!!

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