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!

Creamy Vegan Sweet Potato and Quinoa Stew with white beans and spinach. An easy, filling meatless soup recipe

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).

Vegan Sweet Potato Quinoa Stew with white beans and spinach. An easy dairy-free gluten-free soup recipe that is loaded with nutrients.

One of my good friendโ€™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!

Vegan Sweet Potato and Quinoa Stew with creamy coconut milk broth, spinach, white beans, and onion. A flavorful, healthy soup recipe

Ingredients for Sweet Potato & Quinoa Stew:

Onion & Garlic

Sweet Potato

White Beans

Quinoa

Vegetable Broth

Coconut Milk

Spinach

Sea salt

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).

Vegan Sweet Potato and Quinoa Stew - a creamy dairy-free soup recipe with spinach, onion, and white beans. A flavorful nutritious recipe

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. Sautรฉ, stirring occasionally, until onion has softened, about 5 to 8 minutes.

Stir in the garlic and quinoa and sautรฉ 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 youโ€™d like, squeeze some fresh lime juice into the soup for a little acidity.

Creamy Vegan Sweet Potato and Quinoa Stew with white beans and spinach. A healthy vegetarian gluten-free soup recipe.

I hope you enjoy this timeless recipe as much as I do! 

More Healthy Soup Recipes:

Slurp!

Creamy Vegan Sweet Potato and Quinoa Stew with white beans and spinach. An easy, filling meatless soup recipe

Sweet Potato and Quinoa Stew

4.50 from 6 votes
Sweet Potato and Quinoa Stew is a creamy, comforting, nutritious soup recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 to 6 Servings

Ingredients

  • 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

Instructions

  • Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sautรฉ, stirring occasionally, until onion has softened, about 5 to 8 minutes.
  • Stir in the garlic and quinoa and sautรฉ 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.

Notes

*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

Serving: 1of 6 ยท Calories: 309kcal ยท Carbohydrates: 29g ยท Protein: 10g ยท Fat: 15g ยท Fiber: 7g ยท Sugar: 4g
Author: Julia
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: dairy free, gluten free, healthy soup recipe, sweet potato and quinoa stew, vegan, vegetarian, white beans
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
If you make this vegan soup recipe, feel free to snap a photo and share it on Instagram, tagging me at @The.Roasted.Root!

Creamy Vegan Sweet Potato and Quinoa Stew with white beans and spinach. A healthy vegetarian gluten-free soup recipe.

 

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.50 from 6 votes (6 ratings without comment)

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Questions and Reviews

    1. @Julia, Thank you for your response! It is going to be very cold where I live over the weekend so I am looking forward to making this!

    1. 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 ๐Ÿ™‚ Hope you try the recipe, it’s lovely!!